Caramel, Black Pepper Crunch with Lime Cream and Raspberries

This recipe requires Scandalous Seeds Wholemeal

Caramel, Black Pepper Crunch with Lime Cream and Raspberries
  • Prep
    5 mins

  • Cooking
    15 mins

  • Makes


  • 1 slice of Allinson’s Scandalous Seeds Bread
  • 20g butter
  • 4 tbsp caster sugar
  • Water
  • 300g of raspberries
  • Good grind of black pepper
  • 150ml double cream
  • 2 limes
  • 1 1⁄2 tbsp runny honey


  1. Put one slice of the Scandalous Seeds bread into a small food processor and whizz until semi fine crumbs are formed.
  2. Pour the crumbs into a frying pan, adding 20g butter over a low heat.
  3. Stir the crumbs around until dry and crisp but not burnt (five to eight minutes).
  4. While cooking the crumbs, in a small non-stick frying pan heat 4 tbsp of caster sugar with just enough water to wet it.
  5. When the sugar starts to turn a caramel colour swirl it so that the caramelisation is even.
  6. When you’ve achieved a hazelnut brown, stir the crumbs into the caramel to cover them before tipping onto some grease proof paper.
  7. When crisp blitz again to break up any nuggets.
  8. In a bowl, add a big grind of black pepper into the raspberries and mix.
  9. Finely grate the lime zest into the loose cream, beating until holding its own but not split and fold in the juice of half a lime.
  10. Squeeze two halves of the lime into the raspberries adding one and a half tablespoons of runny honey.
  11. Stir and leave for 10 minutes.
  12. Spoon the fruit over two or three plates.
  13. Make a large quenelle (or spoon a dollop of the citrus cream) and place onto the raspberries and then cover with a good scattering of the crumbs.

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