Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road which was erected in 1907.
Chefs Daniel Puskas and Aaron Ward lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make-up Australia.
200ml double cream (extra for serving)
100ml full cream milk
1 vanilla pod
50g caster sugar
70g plain flour
15ml creme de framboise (strawberry liqueur)
450g strawberries, destemmed and halved
Preheat oven to 180 C. Put the cream in a small saucepan. Split the vanilla pod in two, scrape out the seeds and the whole lot to the cream.
Heat gently for a couple of minutes, then remove from the heat, add the milk then stand to cool.
Whisk the eggs with sugar and flour, then slowly stir in the cream. Add the liqueur and strawberries and stir well.
Pour into 23cm round baking dish (Mud Pebble Bowl Medium) and bake for 30 – 35 minutes, or until golden on top.
Dust with icing sugar and serve with whipped cream.