An autumn fruit alternative to the classic French dessert
Butter for greasing
5 tbsp demerara sugar
4 plums, halved and stoned
2 large eggs
50g self-raising flour
50g caster sugar
½ a vanilla pod
Zest of 1 small orange
Pinch of nutmeg
150ml whole milk
150m crème fraîche
200g fresh blackberries
Icing sugar for dusting
Preheat your oven to 200˚C/180˚ fan-assisted/gas mark 6. Grease an ovenproof dish with butter and sprinkle with the demerara sugar.
Place the plums in the bottom of the dish.
To make the custard, whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, nutmeg, milk and crème fraîche and whisk until well combined.
Pour the custard around the plums then dot over the blackberries. Dust the top with one tablespoon of icing sugar and bake for 25-30 minutes until the custard is just set and the top is puffed and golden. Serve hot or warm, dusted with extra icing sugar.
Recipe by Jody Spencer
Jody says: "This classic French pudding deflates quickly when removed from the oven. This is normal and part of the dish’s rustic charm"
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