- 2 x 40g Cadbury's Crunchie bars
- 200 ml fresh double cream
- 170 g fresh raspberries
Bash the Crunchies (with the wrappers still on) to break them into pieces. This only needs to be rough - it doesn’t matter if there are some big pieces mixed in with some small pieces.
Meanwhile, using a hand whisk, whip the cream until you have soft peaks.
Open the Crunchie packets and tip the contents into the cream. Stir to combine.
Divde among 3-4 teacups, depending on who you're serving, then leave overnight in the fridge – this allows time for the honeycomb and chocolate to ‘melt’ into the cream.
When you are ready to eat, spoon the raspberries over the top and serve.