1 Swiss roll
3 tablespoons brandy
300ml/ 1/2 pint raspberry yoghurt
100g/4 oz fresh or frozen raspberries
300ml/ 1/2 pint double or whipping cream
whipped cream to decorate
Slice the swiss roll thinly and use to line the base and sides of a 900ml/ 1.5 pint pudding basin. Carefully spoon over the brandy.
In a bowl mix together the yoghurt and raspberries. Whip the cream until thick and fold in the yoghurt mixture. Pour over the swiss roll and freeze for 2 hours or until firm.
Dip the basin briefly in warm water to help turn out the pudding. Decorate with piped whipped cream and serve immediately.
Roundstone PYO Farm is situated on the A259 Littlehampton Road, Nr. Worthing, West Sussex.
Offering a wide selection of fruit and vegetables grown on the farm throughout the season.
Click here for more details ...