300 g each raspberries and blackberries
2-3 tbsp icing sugar (confectioners sugar)
6 medium size egg yolks
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2 x 284 ml cartons single cream
4 tbsp Demerara (raw) sugar to finish
2-3 tbsp icing sugar (confectioners sugar)
6 medium size egg yolks
1/2 cup (125 g) 4 oz caster sugar (superfine granulated)
2 x 284 ml cartons single cream
4 tbsp Demerara (raw) sugar to finish
method
1. Preheat the oven to 150°C, 300°F, Gas Mark 2.
2. Place 250 g of each fruit in a pan, cover and cook gently for 3 minutes until soft, shaking occasionally.
3. Remove from the heat and stir in icing sugar to taste. Leave to cool, then chill.
4. Combine the egg yolks and caster sugar.
5. Bring the cream almost to the boil, the pour slowly over the egg mixture, stirring constantly.
6. Place the remaining uncooked fruit in a light buttered 900 ml ovenproof dish. Strain over the custard.
7. Place the dish in a shallow roasting tin. Pour in cold water to a depth of 2.5 cm.
8. Cook in the preheated oven for 1 - 1 1/2 hours, until set firmly. Cool, then chill.
9. Sprinkle the top with the demerara sugar and place under a preheated grill until browned; turn the dish occasionally so that the sugar melts evenly. Cook, then chill for 1 hour. Serve with the stewed fruit.
2. Place 250 g of each fruit in a pan, cover and cook gently for 3 minutes until soft, shaking occasionally.
3. Remove from the heat and stir in icing sugar to taste. Leave to cool, then chill.
4. Combine the egg yolks and caster sugar.
5. Bring the cream almost to the boil, the pour slowly over the egg mixture, stirring constantly.
6. Place the remaining uncooked fruit in a light buttered 900 ml ovenproof dish. Strain over the custard.
7. Place the dish in a shallow roasting tin. Pour in cold water to a depth of 2.5 cm.
8. Cook in the preheated oven for 1 - 1 1/2 hours, until set firmly. Cool, then chill.
9. Sprinkle the top with the demerara sugar and place under a preheated grill until browned; turn the dish occasionally so that the sugar melts evenly. Cook, then chill for 1 hour. Serve with the stewed fruit.
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