This is a recipe from our Pudding Chef of the Year competition. Thank you to Rachel Scott for this recipe!"
Prep Time20 minutes
Total Time20 minutes


  • 250 g fresh raspberries
  • 25 g icing sugar
  • 250 g plain chocolate, 70% cocoa solids
  • 150 ml carton double cream
  • 200 g fresh ready made custard
  • 397 g can Carnation Caramel


  • Make a smooth raspberry sauce: Puree 200g of the raspberries with the icing sugar in a blender. Sieve the puree, discarding the seeds.
  • Melt the chocolate in the microwave or a bowl over a pan over hot water. Cool slightly.
  • Whisk the cream to soft peaks. Stir in the custard and the chocolate.
  • Layer all the ingredients in six tall sundae glasses. Decorate with the remaining raspberries.
Add ingredients from Vickery TV straight to your favourite online supermarket
Course Carnation, Chocolate, Dessert, Heavy Cream
Cuisine British, Spring
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