Fold any one of the following fruit mixtures (cooled and liquidised if you wish) into ½ pint each custard and cream mixed or custard and Greek yogurt.
1 lb gooseberries (cooked) with 2 tablespoons Elderflower cordial.
Cook 1 ½ lb Rhubarb with rind of 1 orange and 2 tablespoons orange juice. Sweeten with a little honey.
Mash 12ozs raspberries with a fork and swirl into the custard mixture and a tablespoon Crème de Cassias.
Halve and stone 2lb red-skinned plums and cook gently with 3 tablespoons Sloe Gin.
Peel and cook 1½ lbs cooking apples to a puree with ½ teaspoon ground ginger and the grated rind of 1 lemon. Put a crushed ginger biscuit in the base of each serving glass and spoon over the fruit fool.
Simple home made custard
25g caster sugar
Warm the milk but DO NOT let it boil.Beat the eggs and sugar and slowly add the warm milk.Strain the custard into a saucepan or into a heat-proof bowl placed over a pan of simmering water.Cook over a very gentle heat for 15-25 minutes, stirring all the time with a wooden spoon, until the custard thickens to the consistency of single cream.Stir well around the sides as well as the base of the saucepan to prevent lumps forming.Do not let the custard boil.
As soon as the custard thickens, pour it into another bowl to stop further cooking.
Some lovely ideas there, GM
but this has put me in a bit of a predicament…
You see, I’m someone who doesn’t suffer fools lightly! 😉
Absolutely delicious GM…now where did I put that Creme de Cassias
Steph – the photos are fab
I picked up some gorgeous bowls that would be perfect for this dessert. They are more shallow than ice-cream sunday glasses, I got them in Carraig Donn for about €2 each. Sounds like a healthy dessert too.
Steph ~ These are simple fools! There should be no trouble. 😉
Mike ~ Go esy on the booze at this time of the morning. 🙄
Maz ~ 5 different opportunaties to use the gorgeous bowls.
For the Nordamerikansky here, would Bird’s custard mix do for the custard? (Custard isn’t a standard ingredient here.) These sound yummy, and might just sway me in my steadfast desire for Chocolate.
You could well use Bird’s custard mix…. or why not make your own. It would use up all the milk before it goes off 😉
I have updated the recipe above to add a recipe for home-made custard.
I might just give this a shot sometime this week. Maybe prepare it for my cousin who I’m nagging to make the short trip from Blanchardstown to Dunboyne!
lovely going to do this tonight .. thanks GM
You left out that simple custard is the main base of most home-made ice cream.
Must actually do an ice cream and not just sorbets. (or actually do the chocolate sorbet). Next week me thinks
@Chris, D You have a choice of five different fruits here.
@Will, I never actually made ice cream. I might leave it to the young folk.
I love custard and this sounds vunderful…..
Dorothy from grammology
remember to hug your gram
Getting caught up with you GM, I’ve been off earning a living for a few days.
I didn’t read the recipe properly and thought, mein Gott, the damn thing is stuffed to overflowing, GM will be too big to get through the door of her kitchen. LOL. then I saw one. Makes all the difference……
@Dorothy you have five different options to have with your favourite custard.
@WWW I think you might be overworking. 😉
My proble is that the very mention of custard makes me feel queezy…school lunches!
I have fond memories of something my mother called goseberry fool and of Rhubarb fool but with ginger insted of orange…..
I find gooseberries are ont he markets less and less these days. Reason number 76 to apply for an allotment.
Magpie I saw gooseberries in the shops the other day.