Ingredients
- 1L vanilla icecream
- 10g packet meringues
- 300g fresh or frozen raspberries
- 1tbs icing sugar
Directions
- Line 8 moulds with glad wrap and place on baking tray.
- Place ice cream in large bowl. Use a wooden spoon to fold in 200g raspberries and meringues. Spoon into moulds. Cover with wrap and place in freezer.
- Turn out puddings and serve with extra raspberries.
Recommended Posts

Visiting the Tramsheds @ Harold Park
27 Oct 2016 - Dine out

Basque burnt cheesecake
25 Aug 2016 - Dine in

Golden syrup self saucing pudding
05 Jun 2016 - Dine in
%d bloggers like this: