Essentially baked custard with fruit. Traditionally made with cherries with their stones in to enhance the flavour however that’s not really fun when you bite down on a pip so best to remove all stones.
75 g caster sugar, plus extra for dusting
1 cup pouring cream
1 tsp vanilla extract
1/3 c plain flour
1/4 tsp cinnamon
1/4 tsp mixed spice
2 tsp butter, softened
2 c fruit
1 tsp icing sugar
Preheat oven to 180 degrees
Whisk the eggs and sugar in a bowl. Add the cream and vanilla and mix to combine.
Sift and stir in the flour and spices, whisk out any lumps.
Cover bowl in glad wrap and place in fridge for 15-20 minutes.
Grease 6 ramekins or an 8 cup ovenproof dish with the butter and coat with sugar.
Place the fruit in the dish (If using stone fruit, cut side up).
Pour chilled batter around fruit.
Bake for 25 minutes for individual or 35-40 minutes large dish or until custard is puffed up and golden.
Let settle for 5 / 10 minutes. Otherwise serve cold.
Dust with icing sugar and serve.
Ice cream, cream or simply by itself.