Custard:

The night before, set the tea in the milk to infuse overnight. The next day, whisk eggs, salt, and sugar together in a saucepan. Add milk and cream, then heat on medium high until thick enough to coat a spoon and hold a line drawn in it. Set in a bowl to cool, then pop it in the fridge for 2-3 hours.

Cake:

Mix the dry. Cream the butter with sugar, add the eggs, then vanilla. Add dry ingredients and half the custard and mix until just blended. Put in a pan, smooth top, then sprinkle berries and custard on top. Bake 40-45 min and enjoy!