By Safiya Young

This recipe has been passed on through the hands (or emails) of many a friend and delighted many a face, though it is thought to have originated from BBC Food. I believe each cook has put their own spin on it, so the original recipe may be quite different from my grandmother’s famous favourite printed before you (or perhaps she keeps the twists in her head). It has seen many a kitchen and hopefully it will go on to see yours.

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INGREDIENTS
•  600ml double cream
•  150g caster sugar
•  2 large lemons, zest and juice only
•  Some raspberries (optional)

METHOD
1  Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
2  Add the lemon juice and zest and whisk well.
3  Pour the lemon cream mixture into six large serving glasses (or 12 smaller ones) with a raspberry on top and refrigerate for three hours.
4  Serve with a sprinkle of leftover zest and a biscuit if you wish (to counteract the sharpness of the lemon).


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