Ingredients:
½ pint double cream
2 tablespoons brandy
1 tablespoon caster sugar
4 oz meringue, roughly broken
Raspberries or sauce melba to serve
Preparation:
Whisk the cream until stiff, then stir in brandy and caster sugar. Fold in the roughly broken meringue. Taste and add more sugar if necessary. Pour the mixture into a lightly oiled 1 pint pudding basin. To freeze, cover and seal.
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