Step 1

Begin this recipe 1 day ahead.

Step 2

Combine the cornflour, caster sugar and 2 tbs flour in a bowl. Place the milk and cinnamon quill in a large saucepan over medium-low heat. Cook for 10-12 minutes until milk starts to bubble at the edges. Pour 1 ladleful milk into cornflour mixture and stir to a smooth paste. Add a little more milk, stirring, until paste is pourable, then stir into hot milk. Reduce heat to low, and cook for 10-15 minutes, stirring constantly, until a thick, smooth custard.

Step 3

Lightly grease a deep 10cm x 22cm loaf pan and line with plastic wrap. Pour in the custard. Set aside to cool, then chill for at least 4 hours or overnight until set.

Step 4

Combine the berries, lemon zest and extra 3 tsp sugar in a bowl. Cover with plastic wrap and chill until needed. The next day, to cook the custard, heat the sunflower oil in a large deep frypan to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).

Step 5

Place remaining flour on a plate, lightly beat the eggs in a shallow bowl and spread the crumbs onto a separate plate. Using the plastic wrap, carefully pull the custard from the loaf pan. Cut custard into 5cm x 5cm square pieces. Coat custard in flour, then dip in egg, letting any excess drip off, then coat in crumbs.

Step 6

In batches, lower custard into oil using a slotted spoon and fry for 1 minute each side or until golden. Drain on paper towel.

Step 7

Sift icing sugar over fried custard and sprinkle over ground cinnamon. Serve with the berries.