Simon Rimmer served up a delicious Baked Brioche Custard Cake with Blueberries, Cream and Custard on Sunday Brunch.
The ingredients are: 350g of blueberries, 100g of blueberry or blackberry jam, 400g of brioche bread and 75g of white choc chips.
For the custard: 125ml of single cream, 150ml milk, 3 egg yolks and 60g sugar.
Serve with pouring cream and fresh blueberries.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.