| 1 | Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil. |
| 2 | Meanwhile pour thr lemon juice into a large bowl. |
| 3 | Pour the hot cream mixture onto the lemon juice, stirring gently to mix. |
| 4 | Cool quickly over crushed ice or in the refrigerator. |
| 5 | line four ramekins with clingfilm and arrange six raspberries in the base of each one. |
| 6 | Pour on just enough of the lemon mixture to cover them. |
| 7 | Chill in the refrigerator for 15 minutes. |
| 8 | Pour on the rest of the lemon mixture and refrigerate for at least two hours, or preferably over night. |
| 9 | for the caramelised raspberries, dissolve 9 ounces of sugar in 6 tablespoons of water in a heavy based saucepan over a low heat. |
| 10 | Increase the heat and boil rapidly to a golden caramel. |
| 11 | Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat. |
| 12 | Transfer to a baking tray lined with non-stick baking parchment and leave to cool. |
| 13 | to serve, turn the puddings out on to individual serving plates. |
| 14 | Surround with the caramelised raspberries and some more fresh rasperries if you like. |
