Redcurrant custard ripple

  •
  • Effort icon Easy
  • August 2011
Redcurrant custard ripple
  • Effort icon Easy
  • August 2011
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to cook, plus cooling

If you’re after a quick dessert recipe, this summery chilled custard pudding with fresh redcurrants is it. Use up a punnet, or make the most of a glut you’ve grown.

Nutrition: per serving

Calories
222kcals
Fat
5.6g (3.6g saturated)
Protein
5.6g
Carbohydrates
39.4g (31.3g sugars)
Fibre
2.8g
Salt
0.2g
Calories
222kcals
Fat
5.6g (3.6g saturated)
Protein
5.6g
Carbohydrates
39.4g (31.3g sugars)
Fibre
2.8g
Salt
0.2g

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Ingredients

  • 250g fresh redcurrants
  • 3 tbsp golden caster sugar
  • 2 tbsp blackcurrant cordial, such as Ribena or Pixley Berries
  • 500g fresh vanilla custard
  • Shortbread biscuits to serve

Method

  1. Put the redcurrants and caster sugar in a small pan, then simmer over a medium heat for 2-3 minutes until tender and juicy. Stir in the cordial, then leave to cool.
  2. Gently fold three-quarters of the redcurrants through the custard, then spoon into serving dishes. Spoon over the remaining redcurrants, then serve with the biscuits on the side.

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