Instructions: 1. Preheat the oven to 190C/375F/Gas 5.

2. Beat the custard and eggs together until smooth and pour into the pastry shell. Arrange the fruit on top, then sprinkle with the sugar and nutmeg.

3. Cook in the centre of the oven for about 40 minutes until the custard is set.

For a speedy summer sweet, make up the remaining rhubarb and its syrup to 600ml/1 pint with water and make into a jelly using a packet of strawberry jelly.

NOTES : Here"s a pudding everyone will love - and as an alternative to rhubarb, you can use fresh raspberries instead.

Serves 6-8

Preparation: 10
minutes

Cooking: 40 minutes Calories/fat per serving: 136-181cals / 6-8g

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