Some might say “clafoutis”… Others may call it a “flaugnarde”… I like to call it “pudding”, not only because that is one of my favourite words, but because the basis for this dish evolved before I knew what a clafoutis or a flaugnarde was!
You can use almost any fruit, as long as it releases some juice. Berries, plums, rhubarb, etc are all suitable.
Baked Blueberry and Nectarine Pudding
- 2 nectarines (or peaches)
- 3/4 cup blueberries
- 1 tbsp vanilla sugar
- 3 eggs
- ½ cup sugar
- 1/2 cup milk
- 1/3 cup plain flour, sieved
- Pinch of salt
Slice nectarines and heat gently in a pan with the blueberries and vanilla sugar until the blueberries start to release their juice. Place in a buttered, oven-proof dish, and preheat oven to 190°C.
Whisk the eggs and sugar together, and add the milk. Then whisk in the flour and salt. (If your fruit is VERY juicy, add 2 tbsps oats). Pour over the fruit and bake for 25 to 30 minutes, or until the top is golden and puffy. Serve warm/at room temperature.