Redcurrant custard ripple

Name: Redcurrant custard ripple
Prep time: 5 min
Total time: 5 min
Yield: Serves 4
Cuisine: British recipes
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

Easy
August 2011

Easy
August 2011

Test kitchen approved

Serves 4
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

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

Save recipe

Save

Save recipe Print

Rate

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

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.
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.