I made this last week and it was a delicious midweek pudding.
You will need enough fruit to fill the dish you are using with all the fruit in one layer. I used blackberries because they are in abundance in the hedgerows at the moment, but I want to try it with cherries or peaches next.
Preheat the oven to Gas Mark 4, and soak your fruit in water with 1tbsp icing sugar for 10 minutes, then drain. While they’re soaking, mix 50g ground almonds, 35g plain flour, 100g caster sugar, 1/2 tsp vanilla extract, 2 eggs, 2 egg yolks and 250ml double cream together.
Put your fruit in a greased dish and pour the custard over the top. Bake for 25 minutes (ish – mine took a little longer but this will depend on your oven) until golden. Serve warm with cream.
I made some meringues with the left over egg whites – I’ll share how I used those soon!