Rosie Kellet’s Grandma Margaret’s Raspberry Sponge
Layers of sponge, thick whipped cream, and raspberries form this effortless summer dessert from Rosie Kellet. As seen on Sunday Brunch.
Introduction
This pudding is synonymous with my Grandma Margaret and the week we would spend with her and my Grandad David every summer. There wasn’t a visit that went by that didn’t feature raspberry sponge, and I have never had anything remotely similar since! I thought it was time to share this family treasure with a wider audience. As someone who doesn’t love traditional cakes, this is what I ask for on my birthday and I look forward to it all year round.
Ingredients
| 700g | frozen raspberries |
| 100g | caster sugar |
| 150g | sponge fingers (the kind you use for tiramisù) |
| 900ml | double cream |
| 300g | fresh raspberries |
Method
Set a large saucepan over a medium-high heat and add the frozen raspberries along with 2 tablespoons of water. Allow to simmer until the fruit is completely defrosted, broken down and the liquid in the pan has doubled.
Take the pan off the heat and stir in the caster sugar until fully dissolved.
Set a sieve over a large bowl and pour the stewed raspberries into the sieve, without pushing the fruit through. Let them sit for a minute or two. Set aside the syrupy liquid that has gathered in the bowl.
Set the sieve over a clean bowl and push the fruit through the sieve to collect the raspberry purée, discarding the seeds left behind.
In a large pudding dish, lay the sponge fingers in a single layer to cover the bottom. Pour over all the reserved rasp- berry syrup – it may seem to be too much, but the sponge fingers will soak it all up in time.
Lightly whip the cream, until it just holds its shape. Take a scoop of the raspberry purée and gently fold it into the cream, then add the rest of the purée and fold it through until well incorporated.
Dollop the raspberry cream on top of the soaked sponge fingers and push it out in thick swoops, to cover the sponge.
Decorate with the fresh raspberries, scattered atop the swoops of raspberry cream.
Chill in the fridge until you are ready to serve.
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