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for the Custard

1. Clean raspberries and remove stems, wash and put into a large saucepan with water and sugar.

2. Stew raspberries until soft, cool then rub through a sieve or puree in an electric blender.

3. Whip cream and mix with custard (see below) and raspberry puree.

4. Serve in a glass bowl or in individual glasses. Decorate with swirls of whipped cream.

for the Custard

1. Combine milk, cornflour and sugar in a heavy-based saucepan.

2. Beat whole egg and egg yolk thoroughly and stir into milk mixture.

3. Place over moderately low heat and stir continuously with a wooden spoon or balloon whisk until thickened and just beginning to bubble.

4. Remove from heat, stir in vanilla essence and turn into a bowl.

5. Cover surface with a piece of plastic film to prevent skin forming and leave until cool.

Note: Frozen raspberries or fresh boysenberries may be used instead of fresh raspberries.

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