custard and raspberry/rhuburb jelly

Custard and raspberry/rhubarb jelly

A perfect mid week treat is this custard and raspberry/rhuburb jelly. I find the custard tastes a lot better when the corn flour is substituted with plain flour. The raspberry helps gives the rhuburb jelly a more attractive colour and a sweeter taste. Allow the custard to cool before pouring over the jelly since hot custard will melt the jelly.


  • 300g Rhubarb topped and tailed
  • 4tbsp Honey
  • 1 orange, juiced
  • 3 tsp Gelatin powder
  • 4 squares of Raspberry jelly cubes
  • 200ml Double cream
  • 4 Egg yolks
  • 3 tbsp Plain flour
  • 200ml milk
  • 1 tsp Vanilla essence


  1. Chop up the rhubarb and place in a pan with the orange and  2 tbsp honey.
  2. Simmer until disintegrated.
  3. Sieve the rhubarb and keep the juice.
  4. Melt the raspberry jelly with the gelatin in a small portion of water and add 150ml of the rhubarb juice.
  5. Pour the jelly in the serving bowls and place in the fridge to set for approx an hour.
  6. Next make the custard.
  7. Heat the milk and cream up to simmering point.
  8. In a separate bowl beat the eggs, flour and remaining honey.
  9. Slowly add in about 1/4 of the hot milk in batches, beating all the time.
  10. Add in the rest and return to the pan over a low heat.
  11. Continuously beat until it thickens.
  12. Allow to cool and pour over the set jelly.
  13. Place in fridge to chill for approx 20 mins.
  14. To serve sprinkle over some grated chocolate.

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