This dessert is great for summer; it's pretty light, has little-to-no sugar in it, and you can use whatever fruit you have on hand. This one has nectarines and blueberries in it, and the last one I made had apricots in it. Berries or cherries would be great too!
50g unsalted butter
¾ cup plain flour
2 tsp baking powder
¾ cup milk
Fruit of choice
Preheat oven to 220C. Put butter in 2L dish then place in the oven to melt while you make the batter.
Place flour, baking powder, a pinch of salt, and up to ¼ cup sugar in bowl (I only use 1 tablespoon of sugar).
Add milk and mix until smooth.
Pour into casserole dish (don’t stir!), then arrange your fruit on top. Sprinkle with a little extra sugar.
Place in oven, reduce temperature to 180C, bake for up to an hour (mine usually take 45-50mins) until caramelised around the edges.
Dust with icing sugar then serve with cream, yoghurt or ice cream.
The recipe comes from an issue of delicious magazine (Dec11/Jan12).