1 packet of fresh blackberries (Ettrick Gardens)
2 apples (I love Cox's Orange) peeled and cut to blackberry size. (Suggested vendors Rosedale/Willowbrook/ Ettrick Gardens)
½ a loaf of brioche (Gilberts Fine Food)
Zest of one lemon
1 ½ cups cream (Holy Cow)
1 ½ cups milk (Holy Cow)
2 tsp of real vanilla
6 large eggs -4 whole & 2 yolks, lightly beaten (Agreeable Nature)
½ - ¾ cup light muscovado sugar
Preheat the oven to 180 degrees C.
Grease a pie dish and break up ¼ of the brioche loaf into the dish. Add ½ the blackberries and apples, then the last ¼ of brioche and top with the rest of the fruit. Add lemon zest now. In a bowl whisk up cream, milk, eggs, vanilla, and sugar until the sugar is dissolved. Pour this cream mix over the brioche and fruit in the pan. Let it sit for 20 minutes, to soak up the mixture. Put in the oven and cook for 50-60 minutes or until the custard has set.
Serve with whipped cream or yogurt.
Recipe by: Amy Dougherty