Redcurrant custard ripple

Redcurrant custard ripple

Cook Time 5 minutes
Servings 4


  • 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


  • 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.