Redcurrant custard ripple
- Published: 31 Jul 11
- Updated: 18 Mar 24
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.
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Serves 4
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Takes 5 minutes to cook, plus cooling
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.
- Recipe from August 2011 Issue
Nutrition
- 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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