Raspberry and Lemon Slice
This is a great dessert to make when you are having dinner guests, not only does it look great it also takes amazing. Although when you are making this recipe my tip is upon lining the loaf tin leave a little margin of plastic wrap over the top rim so that you can use this to help pull out the pudding. Makes things so much easier.
Ingredients:
Biscuit Base
- 5 digestive biscuits
- 1 tablespoon runny honey
- 25g butter at room temperature
Topping
- 300g marscapone cheese
- 1 tablespoon lemon juice
- 125g confectioners sugar
- 200g raspberries
Equipment
- Small loaf tin
- Plastic wrap
- Rolling pin
- Plastic freezer bag
- Mixing bowl
- Wooden or plastic spoon
- Serving plate
Method:
Take a small loaf tin and line carefully with plastic wrap.
Put the biscuits in a plastic bag and roll over them with a rolling pin until they are crushed into
crumbs.
Mix the biscuits in the bowl with the runny honey and soft butter until completely combined.
Press into the bottom of the loaf tin.
Position the raspberries on top of the biscuit base.
Mix together the marscapone cheese, lemon juice and confectioners sugar.
Pour this mixture on top of the raspberries and refrigerate. Leave for 2-3 hours in the refrigerator.
When ready to serve dip the loaf tin briefly into warm water using the plastic wrap to help pull it free. Once the pudding is loose you can place a plate on top of the tin and turn the tin upside down. The Raspberry and Lemon Slice should land neatly on the plate!
Slice into portions. This can be served with chocolate or raspberry sauce.
Download our printable version here
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