Ingredients

Serves 4-6

250gr Raspberries (frozen are ok to use)
250gr Nectarines
¾ cup plain flour
2 eggs, lightly beaten
⅓ cup caster sugar
1 cup milk
¼ cup thick cream
50gr unsalted butter, melted
Icing sugar for dusting

Method

Lightly brush a 1.5 litre or 6 small, shallow dishes with melted butter.

Cut nectarines into 8, removing the stone then place in the dish with the raspberries in a single layer.

Sift the flour, add the egg and whisk until smooth.  Add caster sugar, milk, cream & melted butter, whisking until just combined.  Do not over beat.

Pour the batter over the fruit and bake in a moderate oven (180°C) for 30 - 40 minutes, or until a skewer comes out clean. Dust generously with icing sugar and serve immediately.


Note:  This is traditionally done with cherries however you could use any sort of berry that is in season, or also poached peaches or pears.