While my parents were visiting we had a favourite “pud” of ours… apple strudel, which I have already posted here. But a couple of weeks ago the freezer was due for its annual defrosting, and I was pleased to find there were still quite a few plums and some rhubarb (and far too many blueberries!). Hence this delicious pud.
The first one with plums and blueberries was so good that a few days later I made another one, with the last bag of rhubarb and some blueberries….
- 300g (10 oz) plums, quartered or rhubarb, chopped into bite-size pieces
- 125g (4 oz) blueberries
- a little vanilla or cinnamon sugar for sprinkling over the fruit
- 100g (3/4 cup) plain flour
- 100g (1/2 cup) sugar
- 3 eggs
- 225ml (1 cup) milk or soya milk
Preheat the oven to 180°C/350°F. Butter a flan dish and lay the fruit in the dish. Sprinkle with a little vanilla or cinnamon sugar. In a large bowl, beat the eggs for one minute. Sift in the flour and sugar and mix until combined, then add the milk and mix to a smooth batter. Pour over the fruit and bake for 30-40 minutes, until just firm in the middle and golden brown.
It tastes wonderful served warm – the consistency is somewhere between pancake and custard…. yum!