2 large eggs
65g caster sugar
125mL pure cream, plus additional for serving
125mL full cream milk
2 Tbs unsalted butter, melted and cooled, plus extra for greasing
1 Tbs brandy
1 tsp vanilla extract
75g plain flour
2 punnets (250g) Driscoll’s blackberries
45g hazelnuts, roasted with skins removed and coarsely chopped
Icing sugar for dusting
Preheat oven to 180 C. Grease a 1 litre ovenproof dish with melted butter.
Whisk eggs and sugar together in a medium bowl, until thick and creamy.
Whisk in cream, milk, butter, brandy and vanilla extract. Sift over the flour and stir to combine.
Scatter blackberries and half the hazelnuts over the base of the prepared dish.
Pour over batter and scatter with remaining hazelnuts.
Bake for 30 minutes, or until just set but still a little wobbly in the centre.
Serve warm, dusted with icing sugar and cream, if desired.
Photo Credits: Driscoll's