It’s actually a good thing when the end of dinner turns to custard. This fancy looking dessert based on a luscious concoction of custard, sour cream and cream is actually a snap to make. Lovingly created by Annabel Langbein.
What you need
1 cup Anchor Custard
1 cup Anchor Sour Cream, chilled
1 tsp soft brown sugar
1/2 tsp vanilla extract
150g chocolate sponge
1/2 cup blackcurrant syrup
1/2 cup cranberry juice or rum
250g fresh or frozen raspberries
3/4 cup Anchor Cream
Here's how it's done
Whisk together Anchor Custard, Anchor Sour Cream, brown sugar and vanilla until smooth.
Cut sponge into 24 cubes. Mix the blackcurrant syrup and juice or rum in a shallow bowl, and quickly dunk in the sponge pieces to coat all sides.
Arrange three pieces in the base of each of four serving glasses or jars and top each with 1/4 cup of the custard cream.
Repeat with the remaining soaked sponge pieces.
Top with 1/4 of the berries, then the remaining custard cream, sprinkling the remaining berries over the top. Cover and chill for at least two hours.
To serve, whip Anchor Cream to soft peaks.
Divide cream between the four servings and top with chocolate crumbs.
For an easy chocolate garnish: put 80g frozen chocolate into a clean paper bag and smash with a rolling pin until it’s finely crumbed.