Lychee and Raspberry Fondant Recipe

Ingredients:

• 100g butter, plus extra for greasing
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 100g lychees, peeled, deseeded and roughly chopped
• 100g raspberries

Instructions:

1. Preheat the oven to 200C/180C fan/gas 6.
2. Grease 4 individual ramekins with butter.
3. Beat the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time.
5. Sift in the flour and fold in until just combined.
6. Stir in the lychees and raspberries.
7. Spoon the mixture into the ramekins, filling them about half full.
8. Bake for 12-15 minutes until the tops are just starting to turn golden and the edges are set.
9. Remove from the oven and leave to cool for 5 minutes before turning out onto plates and serving.

Serving Suggestions:

Serve the lychee and raspberry fondant warm with a scoop of vanilla ice cream and some fresh berries on top. The tartness of the raspberries and sweetness of the lychees work well together to create a delicious and refreshing dessert.