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