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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!
Preheat the oven to 180°C. Grease a 1-1.25Lt ovenproof dish with melted butter.
Whisk the eggs and sugar together in a medium bowl, until thick and creamy. Whisk in the cream, milk, butter, brandy and vanilla extract. Sift over the flour and stir to combine. Scatter the blackberries and half of the hazelnuts over the base of prepared dish. Pour over batter and scatter with the 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.
2 large eggs
⅓ cup (65g) caster sugar
½ cup (125ml) pure cream, plus additional for serving (optional)
½ cup (125ml) full-cream milk
2 tablespoons unsalted butter, melted & cooled, plus extra for greasing
1 tablespoon brandy (optional)
1 teaspoon vanilla extract
½ cup (75g) plain flour
2 punnets (250g) Driscoll's blackberries
⅓ cup (45g) hazelnuts, roasted w skins removed, coarsely chopped
icing sugar, for dusting (optional)
