July 31st is Raspberry Cake Day. Scottish raspberries are superb just now. Here is a recipe for Victoria Sponge cake topped and filled with raspberries.

Helen’s Home Cooking:Video and Recipe for Victoria Sponge

And you could try this easy ice cream, with raspberries, or flavouring of your choice.

Ingredients

• 600mls of double or extra thick cream
• 1 tin of condensed milk
• Mixtures of your choice, I used last weeks puff candy broken up and raspberry sauce. *Experiment*

Method

1. Pour the cream and condensed milk into a large bowl.
2. Whisk until very thick, making folds in cream but before peaks form.
3. Pre prepare loaf tins, line with cling film, or use airtight containers.
4. I split my mix into two and stirred honeycomb into one and raspberry sauce into the other to create a ripple effect.
5. Pour into prepared containers and freeze.
6. Share and enjoy.