Pear (or Apple) Batter Pudding

An easy dessert pudding based on the French "Calfoutis".
Ideal with virtually any fruit, but this time of the year works well with caramelised pear, apples or both!
First you will need to make you batter.

The easiest way is in a food processor/liquidiser
and whiz up well together (or beat by hand)

3 free range eggs
50g caster sugar
1 teaspoon of vanilla extract
85g plain flour

Let stand and prepare the fruit - about 1kg should suffice
say about 5 pears or apples. Peel and core the fruit and slice thickly
or into cubes.

In a pan on the stove melt a good knob of butter - 50gm or about 2 tablespoons.
Add the fruit and in a moving pan cook them quickly until they start to tinge
and caramelise round the edges.
Finish off with a generous sprinkle of ground cinnamon, more sugar if you feel
the fruit need it (1 or 2 tablespoons) and even a slosh of alcohol such as
brandy or dark rum wouldn't go amiss here!

Butter a shallow ovenproof dish - about 1.5 litre,
using a slotted spoon place the fruit in the pan.
Pour the excess juices into the batter mixture - mix well and pour into the dish.

Bake in a pre-heated 180 oven for about 30 minutes, until risen and browned.

Serve hot, warm or cold with Ravenhill Cream or Billawarra Yoghurt

8th July 2005