Fruit custard shortcake

Fruit custard shortcake

This speedy shortcake is a nice alternative to a crumble, and looks great on the table

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Method

  1. Heat oven to 220C/fan 200/gas 7. Make up the scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly floured baking sheet. Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden. Meanwhile, put the fruit and sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape. Heat the custard according to pack instructions.
  2. Spoon a layer of the custard onto the scone base, then top with the drained fruit. Serve with the rest of the custard.
Try

Make it creamy

FRUIT FOOL SHORTCAKE Cool the shortcake on a wire rack, then split across the middle. Lightly whip a 142ml carton double cream and fold into ½ pot cold custard. Sandwich together with the creamy custard and fruit. Dust with icing sugar to serve.

Handy tip

Heat another baking sheet in the oven while you're baking scones or pastry, then slide the loaded baking sheet on top of it. The extra heat helps to speed up the cooking, boosts any rise and gives a good crispy base.

Per serving

475 kcalories, protein 12g, carbohydrate 80g, fat 15 g, saturated fat 6g, fibre 3g, sugar 37g, salt 1.19 g

Recipe from Good Food magazine, March 2007.

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Latest comments and suggestions

  • 18 December 2007

    Annab rated and commented on this recipe

    4 stars

    Really comforting Sunday pudding. Really easy to make. The sharpness of the fruit worked well with the sweet custard. There was LOTS of it, so some left over for the next day's breakfast, oops, I mean dessert.

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  • 01 February 2008

    Jaime George commented on this recipe

    This is delicious pudding, i used the juices from the fruit to drizzle over the custard which made it look really impressive even though the custard and scone mix was ready made. A real sunday dinner pud but also good to serve for guests.

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  • 06 April 2008

    lorna commented on this recipe

    exellent cold aswell as hot perfect speedy desert!

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  • 06 April 2011

    Susie B rated and commented on this recipe

    5 stars

    Friends round for a mid week supper and needed a quick, easy and EGG FREE pud as one friend is alergic!. This fitted the bill perfectly. I made four individual ones instead of one big one and they looked and tasted fab. Will definately do this again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 10 mins

Stunning but so simple

Ingredients

  • 320g pack scone mix
  • 250g pack frozen mixed berries
  • 2 tbsp demerara sugar
  • 500g pot ready-made fresh custard
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Per serving

475 kcalories, protein 12g, carbohydrate 80g, fat 15 g, saturated fat 6g, fibre 3g, sugar 37g, salt 1.19 g

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