Name: Fruit custard shortcake
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: British
Ingredients: 320g pack scone mix; 250g pack frozen mixed berry; 2 tbsp demerara sugar; 500g pot ready-made fresh custard

Home
Recipes
Fruit custard shortcake

Fruit custard shortcake

Good Food team

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.3 ratingsRate

loading...

This speedy shortcake is a nice alternative to a crumble, and looks great on the table

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

15-minute chicken pasta

A star rating of 3.7 out of 5.81 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal475
fat15g
saturates6g
carbs80g
sugars37g
fibre3g
protein12g
salt1.19g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now