Nadiya Hussain served up delicious chilled raspberry pudding pots with dark chocolate shavings, lemon zest and maple syrup on Nadiya’s Cook Once Eat Twice.
The ingredients are 300g raspberries, 600ml double cream, 150g caster sugar and 1 lemon, juice only.
To serve: 150g raspberries, halved, 1 lemon, zest only, 3 tbsp maple syrup and 75g dark chocolate shavings, at least 70% cocoa solids.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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