Fruit custard shortcake

Fruit custard shortcake

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
475
protein
12g
carbs
80g
fat
15g
saturates
6g
fibre
3g
sugar
37g
salt
1.19g

Ingredients

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

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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.

Recipe from Good Food magazine, March 2007

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Comments

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orangepepsicola's picture
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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.

lorna-x-bell's picture

exellent cold aswell as hot perfect speedy desert!

jaimegeorge's picture

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.

annaborowski's picture
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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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