Name: Blueberry and orange fools
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 125 gram (4 ounces) blueberries; 1 tablespoon caster (superfine) sugar; 4 teaspoon finely grated orange rind; 1/4 cup (60ml) orange juice; 2 cup (550g) thick ready-made custard; 6 sponge finger biscuits (130g); 60 gram (2 ounces) blueberries, to serve

Ingredients

125 gram (4 ounces) blueberries

1 tablespoon caster (superfine) sugar

4 teaspoon finely grated orange rind

1/4 cup (60ml) orange juice

2 cup (550g) thick ready-made custard

6 sponge finger biscuits (130g)

60 gram (2 ounces) blueberries, to serve

Method

1.Combine blueberries, sugar, 2 teaspoons orange rind and orange juice in a small frying pan over high heat; bring to the boil. Reduce heat; simmer 3 minutes, stirring occasionally or until blueberries soften slightly and liquid thickens slightly.

2.Fold remaining orange rind into custard. Spoon three-quarters blueberry mixture over custard; do not stir.

3.Spoon custard mixture into four ⅔ cup (160ml) glasses. Top with remaining blueberry mixture, sponge finger biscuits and blueberries. Serve immediately.

Thick ready-made custard is sold in the refrigerated section of supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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