Shortbread biscuits - 200 g (7 oz)
Raspberries - 250 g (9 oz), thawed if frozen
Whisky liqueur - 4 tbsp
Custard powder – 25 g (1 oz)
Sugar – 25 g (1 oz)
Milk - 600 ml (1 pint)
Double cream - 300 ml (½ pint), whipped
Cake decorating gel - red, blue and green
Roughly crush shortbread biscuits and place half in the base of a glass serving dish. Add raspberries with any juice and 2 tablespoons liqueur, then remaining biscuits and liqueur.
Blend custard powder and sugar with a little milk. Bring remaining milk to the boil and pour on custard mixture, stirring well.
Return to the pan, bring to the boil, stirring. Cook for 1 minute. Pour over raspberries. Leave until cold.
Spread whipped cream over custard and decorate with a fork. Just before serving decorate with decorating gel.
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