- 6- 8
- Prep time:
- 15 minutes
- Cooking time:
- 35 minutes
- CircoTherm and VarioSteam
|2 tablespoons butter, melted.|
|2 tablespoons castor sugar, for dusting|
|1/4 cup plain flour|
|1 tablespoon SR flour|
|1/3 cup castor sugar|
|300mls thickened cream|
|2 teaspoons vanilla|
|Grated rind of half a lemon or lime|
|1 x 125g punnet blueberries|
|1 x 125g punnet raspberries|
|Icing sugar, for dusting|
|Cream or ice cream for serving|
Preheat oven to 160°C CircoTherm.
Brush a 25cm ceramic flan dish with butter then dust with castor sugar, shake out any excess sugar.
Combine in a bowl the flours and sugar. Whisk together in a jug the cream, eggs, vanilla and rind until combined then pour into the dry ingredients and continue whisking until smooth.
Scatter the blueberries and raspberries over the base of the prepared pan then gently pour the mixture over the top.
Bake adding a low level of added steam for 35-40 minutes or until golden and puffed up.
Dust liberally with icing sugar, this is optional. Serve immediately with cream or ice-cream.
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.