Somewhere between a cake and a clafoutis this nifty restaurant-style pudding can be made with any berries you like. Delicious served hot from the oven with clotted cream or ice-cream.

Serves 4

400g mixed berries, such as strawberries, raspberries, blueberries, blackberries and redcurrants.

2 large eggs

30g caster sugar

80ml skimmed milk

2tsp vanilla extract

50g plain flour

1 tsp baking powder

Icing sugar, to dust

Method

Preheat the oven to 200c gas 6, 400f and put a baking tray on a middle shelf to heat up.

Hull the strawberries, if using, and thickly slice any large ones, then mix all the berries together and place them in the bottom of a large oven proof dish.

Put the egg and caster sugar into a medium bowl and, using a hand – held electric whisk, beat until pale and fluffy, about 3 minutes. Quickly beat in the milk and vanilla extract, sift together the flour and baking powder then add them to the egg mixture.

Spoon the sponge mix over the berries and bake on the preheated baking tray for 15 – 20 minutes until the sponge is cooked through and golden.

Dust with icing sugar to serve.

👩🏼‍🍳 Chef’s Notes; Individual dishes would work just as well, I recommend 4 x 2200ml dishes. They will take a little less time to cook 12-15 minutes.