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500g (1 lb) raspberries 60g (2 oz) sugar 1 level tblsp cornflour or arrowroot |
Meat-free Gluten-free Low-fat Dairy-free Egg-free Nut-free |
Wash and hull raspberries. Cook gently with the sugar for about 10 minutes. Blend or sieve to a puree.
Mix cornflour or arrowroot with a little water to make a smooth cream. Stir into sauce. Reheat, stirring continuously, until the mixture thickens and becomes translucent.
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