- 800g/1lb 12oz raspberries
- 4-5 tbsp icing sugar
- 12-14 thin slices white bread
- 2 tbsp basil leaves, torn into small pieces
- 8 tbsp clotted cream
- 8 basil leaves
- 115g/4oz caster sugar
- Blend 600g/1lb 5oz of the raspberries with the icing sugar in a blender, to a purée.
- Strain the raspberry purée through a fine sieve into a bowl – check the sweetness of the raspberries and add more sugar if needed.
- Remove the crusts from the bread and stamp out four small circles to fit the bottom of four small dariole moulds.
- Stamp out four larger circles to cover the top.
- Cut the remainder of the bread slices into strips the height of the moulds.
- Lightly oil the inside of each mould, then line with cling film.
- Dip one side of the small bread circles in the raspberry purée and place in the bottom of the mould, dipped side against the mould.
- Repeat with the bread strips around the side of the mould, overlapping them slightly.
- Stir 150g/5½oz of the remaining raspberries into the purée, then add the torn basil leaves and stir again.
- Half-fill the moulds with the raspberries in the purée then add a spoonful of clotted cream.
- Fill to the top with raspberries and purée and press down well.
- Dip one of the larger rounds of bread in the raspberry purée and place on top of the mould, raspberry side down.
- Place the summer puddings in the fridge until ready to serve.
- To make the basil crisp, cover a microwaveable plate with cling film, brush the cling film with a little oil, then lay the basil leaves on top and cover with more cling film.
- Microwave on high for one minute then leave to cool for 30 seconds. Carefully peel the cling film off the basil leaves.
- Place the sugar into a frying pan and heat gently until melted. Then cook without stirring until it turns a golden caramel colour. Be careful, as caramel is extremely hot. Immediately place the bottom of the pan into cold water (either in the sink or a larger pan) to stop the caramel cooking further.
- Line a baking tray with parchment, or silicone paper and place a spoonful of caramel onto the paper, drawing the spoon away to create a tail.
- Repeat with the rest of the caramel to create little lollipops. Leave to cool until set hard.
- To serve, turn the summer puddings out onto a plate and garnish with any remaining raspberry purée, the reserved raspberries, a basil leaf, more clotted cream and the lollipop.