A nursery-style pud but with an adult kick in the frothy custard topping. Make this at the very last minute and serve straight from the grill.
Serves 4
Preparation time 10 minutes
Cooking time 12 minutes
Cost per portion £1.50
Ingredients
- 250g/9oz strawberries, halved or quartered depending on size
- 100g/4oz raspberries
- 100g/4oz blueberries or blackberries
- 4 egg yolks
- 50g/2oz caster sugar
- 6 tbsp sweet sherry
- 2 tbsp icing sugar, sifted
Method
1) Divide the summer fruits between four shallow 300ml/1/2pt ovenproof dishes.
2) Preheat the grill. Put the egg yolks, sugar and sherry into a large mixing bowl and set this over a saucepan of gently simmering water, whisk the mixture with a handheld electric mixer or balloon whisk for 5-10 minutes until it becomes a very thick frothy custard.
3) Pour over the fruits, then transfer the dishes to the grill and cook for a minute or two until the tops are lightly browned. Dust with icing sugar and serve immediately.
Cook’s tip
For a blackberry and apple version, core and thickly slice 2 dessert apples and divide between four buttered dishes, add 150g/5oz blackberries then cook in a preheated oven set to 180oC/gas mark 4 for 10 minutes. Add the custard and brown under the grill as above.
If you don’t have any sherry, then add the same amount of white wine or cider.
