1/2 pk (425g) ready-to-serve
-custard
2 lg Eggs
2 Sweet pastry shell (from
-bakery section)
1/2 cn (539g) English rhubarb, well
-drained, …or…
1 Punnet fresh raspberries
1 tb Demerara sugar
1/4 ts Ground nutmeg
1. Preheat the oven to 190C/375F/Gas 5.
2. Beat the custard and eggs together until smooth and pour into the pastry
shell. Arrange the fruit on top, then sprinkle with the sugar and nutmeg.
3. Cook in the centre of the oven for about 40 minutes until the custard is
set.
For a speedy summer sweet, make up the remaining rhubarb and its syrup to
600ml/1 pint with water and make into a jelly using a packet of strawberry
jelly.
NOTES : Here?s a pudding everyone will love – and as an alternative to
rhubarb, you can use fresh raspberries instead. Serves 6-8 Preparation: 10
minutes Cooking: 40 minutes Calories/fat per serving: 136-181cals / 6-8g
Cost per serving: 45p-35p
Yields
50 Servings