So on Wednesday for the Custard Club, an unintentional new recipe came to pass.

I was inspired yesterday by a friend’s post who had made a delectable blueberry cake with a custardy looking filling. I seem to recall that the filling contained ricotta.

So I attempted to duplicate it. First, no ricotta. Never mind, rich creamy custard would serve the purpose almost as well.

I made a sweet yeast dough base, not as buttery as the original brioche but similar.

Alas, it rose too much in the oven. I cut the top off and scooped out some of the bread underneath to make a recess for the custard.

What a waste! So why not bread and butter custard for the filling? I folded little chunks of bread through the custard, including some lovely crispy snippets of crust, then spooned it back into the base.

I started out topping it with mulberries but then I thought a variety of fruits might be nice. After all, thanks to very generous friends and considerable bottling, there’s quite a range here.

Eventually the fruits included mulberries, blueberries, preserved apricot pieces, diced greengage plums and little pearls of redcurrants.

I couldn’t make it to the morning tea but man of the house took it along for them. Apparently it went down pretty well.

I have no idea what to call the cake mind you – bread- and-butter-custard-fruits-of-summer-slice maybe?