Ingredients
Donuts
- 10 Brioche Gourmet Sliders
- 1 punnet Strawberries
- for dusting Icing sugar
Custard
- 250 ml Milk
- 1/2 tsp Vanilla essence
- 1/2 tsp Butter
- 1 size 7 Better Egg
- 2 tsp White sugar
- 1 Tbsp Cornflour
- 3 Tbsp Barker's Strawberry Squeezy Fruit Preserve
Method
Custard
- Place the milk, vanilla essence, and butter in a saucepan. Cook on medium heat, stirring gently, until it just reaches a simmer. Don’t allow it to boil. Remove from the heat and set aside.
- Beat the eggs, sugar, and cornflour together in a bowl until the sugar dissolves. Pour the hot milk over the egg mixture, whisking constantly, then pour it back into the saucepan and set back on the stove. Cook over a medium low heat, stirring constantly, until the custard thickens enough to coat a spoon. This will take 5 to 10 minutes.
- Transfer the custard to a bowl, cover, and set aside to cool.
- Once the custard has cooled to room temperature, warm the jam in the microwave for about 10 seconds to make it slightly runny. Swirl the jam gently through the cooled custard to create a ripple effect, then place the custard in the fridge to chill completely.
Assemble the donuts
- Split each slider and spoon some strawberry ripple custard onto the bottom half.
- Cut the tops off the strawberries, cut them in half, and place a few pieces onto the custard.
- Place the top half of the bun on top (don’t press too hard) and finish with a dusting of icing sugar.
