Blueberry Custard Loaf - Quick & Easy Recipe

Written by :Bel

  At Christmas i always end up making a couple of these.  They can be made ahead about a week. pending on your tin they don't take up a lot of room in the freezer and only use a few ingredients. 

I've made it many a time and can happily recommend as a quick, easy and enjoyable dessert.

I think the recipe was originally in the Coles Magazine from 2010. 

Ingredients

250g Savoiardi Finger Biscuits

2Tbs Orange juice

500g Premium Style Custard

300ml Thickened Cream whipped

250g Blueberries 

Method 

Line an 11cm x 24cm loaf pan with baking paper allowing a good overhang on long edges.

Arrange the sponge fingers crossways over the base of loaf pan. Drizzle over the orange juice.

Gently combine the cream and custard. Pour half mixture over the sponge fingers.

Scatter over half the blueberries (or whatever berries).

Top with another layer of sponge fingers

Pour over rest over custard mixture and top with rest of berries.




Cover with foil.

Place in freezer at least four hours (overnight) to set.

Remove from freezer ten mins before serving.

Use baking paper to lift out of tin. Cut into slices and serve.

My amendments

I use smaller tins.  In fact i like to put it in one of my plastic containers with a lid so its well protected. 

This recipe gives me two desserts. 

I forgot to whip the cream once and now i dont bother at all its fine without whipping.

I have to trim the ends off the sponge fingers to fit in these tins.

I use frozen berries instead of or as well as fresh berries.  

I also use mixed berries rather than just Blueberries.

My small tin isnt deep enough for another layer of sponge fingers so i use all the ends i trimmed off. 

Can be made ahead a week.

Can use brandy in the base layer of sponge.