115g of
strawberries, raspberries and blackberries
15-30 ml
soft light brown sugar
50ml red
grape juice
Method :
Preheat the
oven to 300F, Gas 2. Heat the milk until scalding, but do not boil. Beat
the eggs in a bowl with the caster sugar and poppy seeds until creamy.
Whisk the milk into the egg mixture until very well blended. Place a
buttered soufflé dish in a shallow roasting tin, half filled with hot
water. Pour the custard into the soufflé dish and bake for 50-60
minutes, until just set and the top is golden. While the custard is
baking, mix the fruit with the soft brown sugar and fruit juice. Chill
until ready to serve with the warm baked custard.
