Daily Mirror (Northern Ireland)
After Eight
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Have a go at our eight-shaped crossword. You’ve got eight starter letters to help you on your way. Solutions to the right
ACROSS
Salty or spicy rather than sweet (7) Formal announcement (11) Sugar cane spirit (3)
and 22 Last Tango in Halifax star
(pictured top) (4, 4)
Tartan garb (4)
Prison room (4)
Table sport played with long cues (9)
16 Answer (5)
19 Brightly coloured sweet (9)
21 Highest point (4)
22 See 10 Across
24 Solemn vow (4)
25 Folklore creature (3)
26 Person who draws
pictures for books (11)
30 Substance that
surrounds the yolk (7)
4
5 9 10
11 12 15
DOWN
1 Telephone (someone) (4)
2 Wild pig (4)
3 Horse’s gait (4)
5 and 20 Last Tango in Halifax star
(pictured bottom) (5, 6) Ornamental shrub with rose like flowers (8) Crude insinuation (8) Sewing implement (6) In a smooth manner (7) Animal resembling a kangaroo (7)
Base for a statue (8) Roadside pedestrian walkway (8)
20 See 5 Down
23 Delay (5)
27 Unattractive (4)
28 Hooligan, ruffian (4)
29 State positively (4) 6
7 8 13 14
17 18
butter, for the baking dish
8 raspberry jam doughnuts
150g raspberries
500ml shop-bought fresh custard
250ml whole milk
150g lemon curd
1
Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
2
Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they’ll crisp up when baked.
3
Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.