Preparation time 10 minutes, plus 2 hours to freeze,
Calories 595 per portion
1 Swiss roll
3 tablespoons brandy
300 ml (1/2 pint) raspberry yogurt
100 g (4 oz) fresh or frozen raspberries, hulled or defrosted
300 ml (1/2 pint) double or whipping cream
whipped cream to decorate
1. Slice the Swiss roll thinly and use to line the base and sides of a 900 ml (1 1/2 pint) pudding basin. Carefully spoon over the brandy.
2. In a bowl, mix together the yogurt and raspberries. Whip the cream until thick and fold into the yogurt mixture. Pour over the Swiss roll and freeze for 2 hours or until firm.
3. Dip the basin briefly in warm water to help turn out the pudding. Decorate with piped whipped cream and serve immediately.
Pipe swirls of whipped cream on to a cling film lined baking tray. Open freeze, pack carefully in rigid containers and use from frozen to decorate cakes or puddings.
6 people have helped to review this recipe. Thankyou!