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Raspberry and caramel millefeuille

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

155 g treacle sugar
2/3 cup cream
50 g butter
10 x 5 cm spring roll pastry 6 sheets, cut into strips
Sunflower oil, for frying
250 g raspberries

Method

Place the sugar, cream and butter into a small saucepan and cook over a medium heat for 10 minutes, stirring, until slightly thickened. Allow to cool.

Deep-fry the pastry in the oil until crisp.

To assemble, place a piece of pastry on a serving plate and top with a single layer of raspberries. Top with another sheet of pastry and add another layer of raspberries. Finish with a final sheet of pastry and a drizzle of the caramel sauce.