*Baby Berry Custard Cakes*
Makes 6 servings

Delighful little baby cakes with a delicious madiera cake custard, topping a layer of sweet berries  baked in raspberry preserves.  Delicious when served with some berry coulis, or chocolate sauce, or warmed and sieved raspberry jam.
The perfect dessert to share with your sweetie pie!

2 TBS raspberry preserves
300g of assorted berries (2 cups) (blueberries, blackberries, raspberries, currants etc.)
60g of madiera cake, cut into 1/2 inch cubes (1 cup, pound cake)
500ml of evaporated milk (NOT sweetened condensed) (2cups)
(Can also use single cream or half and half)
95g of white sugar (1/2 cup)
2 large free range eggs
2 large free range egg yolks
2 tsp vanilla

To serve:
Icing sugar for dusting
fruit coulis, or chocolate sauce, or warmed and sieved raspberry jam

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter 6 4 to 6 ounce ramekins.    Place 1 tsp of preserves into the bottom of each ramekin.  Divide the berries amongst the ramekins.  Top each with an equal portion of cake cubes.  Set aside.

Whisk together the evaporated milk (cream or half and half), eggs, egg yolks, sugar and vanilla.  Divide equally amongst the ramekins, pouring it in over top of the cake cubes.  Place each ramekin into a  shallow roasting pan.  Place the roasting pan on a rack in the oven and fill with boiling water to come halfway up the sides of the ramekins.

Bake for 35 to 45 minutes until set and golden brown.

Run a sharp knife around the insides of each ramekin to loosen cakes and tip out, then tip back right side up onto 6 dessert plates.  Dust with icing sugar and serve warm with your desired sauce.  Delicious!