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Rachel Allen’s recipes for sweet summer desserts are a cakewalk to make and a treat to enjoy

There’s nothing better than a divine home-made summery delight enjoyed outdoors. From a classic strawberry cheesecake to fruity raspberry and custard fingers and a gorgeous gluten-free polenta cake, here are three to try

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Ingredients for Rachel Allen's Raspberry custard sponge fingers. Picture by Tony Gavin.

Ingredients for Rachel Allen's Raspberry custard sponge fingers. Picture by Tony Gavin.

"While the sponge is still warm spread the raspberry jam over it to cover." Picture by Tony Gavin.

"While the sponge is still warm spread the raspberry jam over it to cover." Picture by Tony Gavin.

"Once the sponge has cooled completely spread the vanilla custard cream over it and top with the raspberries." Picture by Tony Gavin.

"Once the sponge has cooled completely spread the vanilla custard cream over it and top with the raspberries." Picture by Tony Gavin.

Rachel Allen's raspberry custard sponge. Picture by Tony Gavin.

Rachel Allen's raspberry custard sponge. Picture by Tony Gavin.

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Ingredients for Rachel Allen's Raspberry custard sponge fingers. Picture by Tony Gavin.

If you’re looking for an alfresco tea treat this bank holiday weekend, I have a few summery ideas for you here.

Berries and baking go hand in hand at this time of the year and there’s a lovely nostalgic air to these raspberry custard sponge fingers, below — they remind me of something my grandmother used to make. Whip up your own crème pâtissière custard or use ready-made for a speedy version. If you want to get ahead and prepare this in advance, make the sponge, spread it with the raspberry jam, then store it, covered, overnight and top it with the custard and cream the next day.


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