Quick Cranberry Dessert

For an elegant fruit brûlée, try Nicole Herft's boozy cranberries layered with ginger biscuit, cream and vanilla custard
Quick Cranberry Dessert
  • Rating:
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g fresh cranberries
  • 150 ml dark rum
  • 150 g brown sugar
  • 200 ml fresh orange juice
  • 300 ml double cream
  • 300 g gingernut biscuits
  • 500 g tub vanilla custard
  • 1 tsp ground cinnamon
  • 50 g demerara sugar


1. Tip the cranberries, 100ml of the dark rum, sugar and orange juice into a pan. Bring to the boil and simmer for around 10 minutes or until the mix has thickened slightly. Turn off the heat and add the last 50ml of rum. Stir well - the sauce should be the consistency of a runny jam. Leave to cool.

2. Whip the double cream to soft peaks and break up the ginger nut biscuits into large chunks. Arrange a few biscuit chunks in the bottom of short tumblers. Top this with a couple of tablespoons of the cranberry sauce, a big dollop of cream and a few tablespoons of vanilla custard. Repeat the process until the glass is filled, with the top layer as vanilla custard. Chill in the fridge for no more than 2 hours until ready to serve - don't leave overnight as there will be no crunch left in the biscuits.

3. Just before serving, mix together the cinnamon and demerara sugar and sprinkle liberally over the custard, but not to the edges or it may break the glass when you use the blowtorch.

4. Using a blowtorch, carefully melt the sugar and cinnamon, being careful not to let the flame get too close to the glass. Leave it a minute for the brûlée to harden, then serve.

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