fruit gratin

Although this might seem a slightly odd choice for breakfast, it is very quick to make, especially if you make the batter the night before and leave it in the fridge. You can then simply pour the batter into the dish, pop in the fruit and put it in the oven to cook while you dress the children and yourself!

The aim of this dish is that the fruit should be surrounded by a soft, only just set, cake. It’s almost like having Yorkshire pudding with jam on top! You need to serve it straight from the oven, otherwise it will continue to cook and become hard and stodgy.

butter to grease the dish

6 plums/apricots/nectarines

425ml/15fl oz milk

3 eggs

75g/3oz plain flour

50g/2oz caster sugar

50g/2oz ground almonds

1 tsp good-quality vanilla extract

seeds from vanilla pod (optional)

Serves: 6

Prep time: 10 minutes

Cooking time: 20–25 minutes

1 Preheat the oven to 200°C/400°F/GM6

2 Grease the dish and put to one side.

3 Slice the soft fruit in half and remove the stones.

4 Put the milk, eggs, flour, sugar, almonds and vanilla into the liquidizer and blitz for about 2 minutes.

5 Pour the liquid into the prepared dish and then gently arrange the fruit, cut-side down, so that all you see is the softly rounded fruit peeking out from the batter.

6 Place in the oven and cook for about 20 minutes.

7 Serve immediately.

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