Redcurrant custard ripple
![](https://i0.wp.com/fouroaksallotments.org.uk/wp-content/uploads/2021/07/492307-1-eng-GB_redcurrant-ripple.jpg?resize=150%2C150&ssl=1)
- 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.