Amaretti & Raspberry Pudding

It's been a quiet week so far, this kind of cold weather makes me want to hibernate slightly so i've been quite happy to potter round that flat in the evenings. Miss Whinder swung by last night for a quick dinner of Chicken Wrapped in Pancetta with Anchovies served with Roasted Vegetables. A good combo apart from the odd anchovy bone which had us both hacking like a pair of old smokers. Last Sunday i had my first trip to Parson's Green Farmers Market on New Kings Road & have to say i really liked it. It's small but covers all the essentials such as Meat (including lovely game) Fish, Fruit & Veg, Bread, Cheese & Bakery bits. I made a bee line for meat stand & came away with some great looking Game Sausages, i'm yet to cook them up as i thought it only fair to watch for the Houseboy to come home. I also took home some delicious Soda Bread which has been amazing with my homemade soup at lunchtimes. It's made me want to get back into bread making - earlier this year i lost my baking mojo so would be good to see if it's back. I just need to find some guinea pigs to test on!

VERY excited about the coming weekend as i am meeting Mrs Robinson in York (that's York, England not New York, America. Sadly) where we are planning on eating cream teas, drinking gin, watching fudge being made & possibly working up the courage to look round the York Dungeons. We attempted this as children which resulted in panic attacks & lots of screaming-i would like to point out i lasted way longer than her, she barely made it past the man being boiled alive in hot oil. 

This must be one of the easiest but most delicious puddings to make. You can make it slightly ahead of time (like a few hours) & it keeps nicely in the fridge. You could substitute the raspberries for a variety of other berries such as Blueberries, Strawberries or Gooseberries & you could also flavour the cream with some booze maybe or vanilla extract. 

Serves 4 people.

Ingredients:

• 180g amaretti biscuits
• 200g of raspberries
• 1 pint of double cream
• a splash of sherry

Method:

Start by whipping the cream, you can do this by hand with a good whisk or use electric beaters, although make sure you don't over whip, you want it a bit 'floppy'. Take the amaretti biscuits & set aside one for each dish to use as decoration. Gently crush the remaining biscuits, you want each biscuit to break into about four or five pieces (it's not hugely important, you just don't want them to end up like sand) 

Place a tablespoon of the biscuits in the bottom of each glass/bowl/dish add a good dollop of cream on the top, followed by a layer of raspberries. Layer of the remaining biscuits between the dishes, trickle (careful here) over some sherry, add another dollop of cream & finally garish each serving with a raspberry & an amaretti biscuit.