Fruit custard shortcake

Fruit custard shortcake

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(2 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 4
This speedy shortcake is a nice alternative to a crumble, and looks great on the table

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal475
  • fat15g
  • saturates6g
  • carbs80g
  • sugars37g
  • fibre3g
  • protein12g
  • salt1.19g
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Ingredients

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

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.

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Comments, questions and tips

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orangepepsicola
6th Apr, 2011
5.05
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
6th Apr, 2008
exellent cold aswell as hot perfect speedy desert!
jaimegeorge
1st Feb, 2008
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
18th Dec, 2007
4.05
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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