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| 1/2 Packung | (425g) ready-to-serve custard |
| 2 gross | eggs |
| 2 | Sweet pastry shell (from bakery section) |
| 1/2 Dose | (539g) English rhubarb, well drained, ...or... |
| 1 | Punnet fresh raspberries |
| 1 Esslöffel | Demerara sugar |
| 1/4 Teelöffel | nutmeg ground |
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1. Preheat the oven to 190 °C/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.
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
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