Dessert – Raspberry clotted-cream fool, with honeycomb

From page 315 of Kitchenella.

A radiant pudding, to show off in a big glass bowl, to eat at a big dinner. It can be made hours in advance and stored in the fridge.

Serves 8–10

1kg/2 1/4lb raspberries
1 tablespoon caster sugar
300ml/1/2 pint clotted cream, stirred to loosen
8 teaspoons honeycomb

Put the raspberries in a bowl and stir in the sugar and clotted cream. Mix well, folding with a spoon until the raspberries have broken down and the cream is incorporated. It does not matter if some of the cream is visible. Pour into the serving bowl and refrigerate. Dot with honeycomb pieces before serving.