Berry beautiful!

Delicious Queensland raspberries grown on the Sunshine Coast should be around for the next few months. Look out for them in your local supermarket. Traditionally a summer fruit grown in southern states Queensland growers are busy supplying the winter market in Australia.

Fragrantly sweet, these delicious red gems are perfect for use in sauces, pies, cakes, muffins, drinks and desserts. They are so versatile.

A new golden variety has also recently hit the market - perfect for the food lover wanting to impress their friends with that something special and different.

Of course we also know that raspberries are incredibly good for us - low in fat, cholesterol etc..etc.. so eat up!

Chefs tips:
When choosing raspberries look for plump, evenly coloured berries.
Raspberries will keep for 1-2 days in the fridge.
Raspberries will need to be rinsed before use.

Visit www.driscolls.com/index.php to learn more about Queensland berries.

Raspberry bread and butter custard

Ingredients
3 x 15mm thick slices toast bread (crusts removed)
150ml milk
150ml cream
5 large eggs
125g castor sugar
1 vanilla bean
30g unsalted butter
50g raspberry jam
1 punnet raspberries

Method
Spread butter and raspberry jam on toast bread and scatter raspberries into mould.
Bring milk, cream and vanilla bean to the boil in a heavy based pot. Remove and cool.
Split and scrape vanilla bean into milk mixture.
Whisk sugar and eggs in a medium bowl. Add in milk mixture.
Pour over bread and rest for 5 minutes.
Pre-heat the oven to 200 degrees celsius.
Place mould into water bath and place in oven. Cook for 30 minutes until golden brown.
Remove and cool.
Cut into portions and lay on plates. Garnish with raspberries, dust with icing sugar and serve with double cream or your favourite ice-cream.