Redcurrant custard ripple
Ingredients
- 250 g fresh redcurrants
- 3 tbsp golden caster sugar
- 2 tbsp blackcurrant cordial such as Ribena or Pixley Berries
- 500 g fresh vanilla custard
- Shortbread biscuits to serve
Instructions
- 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.