serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 115 g caster sugar, plus a little extra for sprinkling
- 80 g peeled unsalted pistachios, plus extra for garnish
- 10 g plain flour
- 2 whole eggs
- 60 g egg yolks (about3)
- 250 ml thickened cream
- 2 punnets blackberries
- Butter for the baking dishes
- Ice cream or cream, to serve
Chilling time: overnight (optional).
Instructions
- Blitz the sugar and nut in a food processor until fine. Whisk the eggs, yolks and cream together then combine with the dry ingredients. Set aside to rest for a while or refrigerate overnight. (If refrigerated, allow to come to room temperature before cooking).
- Pre-heat oven to 180°C. Butter 6 individual 250 ml baking dishes and sprinkle with sugar. Roll the sugar around the dishes then knock out the excess.
- Divide the blackberries among the dish and pour over the batter. Scatter over the extra nuts and bake for about 12-15 minutes or until puffed up and not wobbly. Allow to cool for several minutes.
- To serve, add a big scoop of ice cream or double cream, or serve a jug of cream on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
