Course: Dessert
Cuisine: British
Keyword: all spice, blackberry, blackcurrant, buttercream, caster sugar, cherry, cinnamon, cranberry, eggs, ginger, ginger cake, nutmeg, redcurrant, white chocolate
Note 1: how thick do you like your custard?
I don't like my custard too thick and gelatinous. Following my instructions you will have a custard that is still a little runny and not set like a soft jelly. If you want a thicker custard just heat for a little longer until you've got your desired consistency. Don't forget to stir regularly to stop it sticking to the bottom of your pan or going lumpy.