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Impress your family and friends with this blackberry twist on a French classic. The dessert is elevated with the sweetness of blackberries and crunchy hazelnuts. Here's a secret it's super easy to make!
2 large eggs
1/ 3 cup (65g) caster sugar
1/ 2 cup (125ml) pure cream, plus additional for serving (optional)
1/ 2 cup (125ml) full-cream milk
2 tablespoons unsalted butter, melted & cooled, plus extra for greasing
1 tablespoon brandy (optional)
1 teaspoon vanilla extract
1/ 2 cup (75g) plain flour
2 punnets (250g) Driscoll's blackberries
1/ 3 cup (45g) hazelnuts, roasted w skins removed, coarsely chopped
icing sugar, for dusting (optional)