Ingredients

Steps

• Preheat the oven to 220°C.
• Fry blackberries, sugar, and water in a hot pan until blackberries are tender and sugar melts.
• Cut bread into small fingers, dip in melted butter, and line the mould.
• Fill the mould with blackberry compote, cover with buttered bread, and bake for 25-30 minutes.
• Simmer milk, cream, and vanilla in a saucepan for five minutes.
• Whisk hot milk into egg yolks and sugar, then heat until thickened and strain.
• Cool the charlottes slightly before turning them out of the mould.
• Serve with custard, clotted cream, and vanilla ice cream.