Our Lemon Curd ice cream is extra zingy; with just a few ingredients you can create this colourful sundae.
15 minutes
10 minutes
Easy
4
Step 1
Place the blueberries and sugar in a small saucepan, on a high heat. Stir for a couple of minutes until the blueberries start to burst.
Step 2
Take off the heat and pour into another cold bowl to stop the cooking. Allow to cool.
Step 3
Once cold, pour ¾ of the blueberry sauce into your serving bowl; top with scoops of ice cream (use the whole tub!)
Step 4
Pour over the remaining blueberry sauce and sprinkle with crushed biscuits and meringues.
Top Tip:
We like making this in a large serving bowl and then everyone can dig in and enjoy. You can make in individual glasses or bowls if you prefer.
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
