RECIPE BY:

Mel Leong

SERVING SIZE:

2 – 4 people

INGREDIENTS:

BATTER:

  • 125g butter, softened 
  • 125g caster sugar
  • 2 large free range eggs
  • 125g self raising flour 
  • Pinch of salt 

SYRUP:

  • 2 tablespoons brown sugar
  • 120ml water
  • 1 vanilla pod

METHOD:

  • Preheat oven to 180c.
  • Thoroughly combine the syrup ingredients in a saucepan, add the fruit and poach over a medium heat for 5 minutes, tossing the fruit around so that it is evenly covered in the syrup. Transfer most of the poached fruit and a spoonful of the syrup to a lightly greased and floured baking dish.
  • Meanwhile, combine the butter, sugar and eggs in a stand mixer and whisk until thick and glossy. Sift in flour gradually and combine thoroughly. 
  • Spoon the batter over the top of the fruit and shake the pan a little bit so that everything settles evenly. Add the rest of the fruit on top, nestling it in a little. 
  • Bake for 30 minutes. Let rest for a few minutes before serving. Serve warm with whipped cream, custard or ice cream. 

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Riesling

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