IN­DUL­GENT FRUITY PUD

Style at Home (UK) - - Style Secrets -

Takes 40 mins + chill­ing serves 4 200g dark choco­late, cubed 250g gin­ger nut bis­cuits, crushed For the top­ping 500g mas­car­pone Juice and zest of 2 limes 4tbsp ic­ing sugar 3tbsp seed­less rasp­berry jam 125g rasp­ber­ries 1 mango, chopped

1 Melt the choco­late in a heat­proof bowl over a pan of sim­mer­ing water, stir­ring un­til smooth (make sure the bowl isn’t touch­ing the water or the choco­late will burn). 2 Stir the crushed bis­cuits into the choco­late. Tip into a 20cm round, loose-bot­tomed cake tin lined with cling­film. Press firmly, chill un­til set.

3 Re­move the choco­late crust from the cake tin, peel off the cling­film and place it on a serv­ing plate.

4 Beat to­gether the mas­car­pone, lime juice, grated zest from 1 lime and ic­ing sugar. Fill the crust with the mas­car­pone mix­ture. Beat the jam with 1tbsp boil­ing water to soften it, stir in the rasp­ber­ries and mango. Spoon over the top and scat­ter with lime zest.

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