ginger “ice-cream” with raspberries Macerated in rum and honey

serves 8

This is a simple yet brilliant chilled creamy pudding that is perfect for adding a refreshing yet fiery kick to round off your barbecue.

To Make The “ice-cream”

Using an electric beater, whisk the evaporated milk with the double cream until thick – it will take about five minutes.

When thick (like a stiff whipped cream), whisk in the ground ginger, vanilla extract, white rum and the finely chopped ginger.

Scoop into a container, cover and freeze for at least six hours or until frozen (there is no need to churn or mix the “ice-cream” halfway through chilling).

Macerated raspberries

Place the raspberries in a small bowl.

Heat the dark rum in a small saucepan with the honey and sugar until it just simmers, then take off the heat and add the lime zest and juice and pour it over the raspberries.

Cover and leave in the fridge for at least two hours, stirring gently after one hour.

To serve

Scoop the ice-cream into a bowl and spoon over some of the raspberries and juice.