Ad

Showing items 1 to 3 of 6

Fruit cake with the first slice cut
Fruit cake
A star rating of 4.3 out of 5.69 ratings

Showing items 1 to 3 of 3

15-minute chicken pasta
15-minute chicken pasta
A star rating of 3.7 out of 5.79 ratings

Enjoy fast food with a mouthwateringly healthy chicken pasta - low in fat too

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

Nutrition: per serving

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

Method

  • step 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.

  • step 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 TIPS
HANDY TIP

Heat another baking sheet in the oven while you’re baking scones or pastry, then slide the loaded baking sheet on top of it. The extra heat helps to speed up the cooking, boosts any rise and gives a good crispy base.

MAKE IT CREAMY

FRUIT FOOL SHORTCAKE Cool the shortcake on a wire rack, then split across the middle. Lightly whip a 142ml carton double cream and fold into ½ pot cold custard. Sandwich together with the creamy custard and fruit. Dust with icing sugar to serve.

Recipe from Good Food magazine, March 2007

Ad

Comments, questions and tips (4)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.3 ratings

orangepepsicola

A star rating of 5 out of 5.

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

exellent cold aswell as hot perfect speedy desert!

jaimegeorge

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

A star rating of 4 out of 5.

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.

Ad
Ad

Related guides

Ad

You may also like

Fruit cake with the first slice cut

Fruit cake

A star rating of 4.3 out of 5.69 ratings

Related recipe collections