Baked French custard-batter dessert studded with sweet grapes.
Serves 4 | Preparation: 15 minutes | Cooking: 40 minutes | Total: 65 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
400 g seedless grapes (or deseeded), halved
3 eggs
80 g sugar
80 g plain flour
250 ml milk
100 ml cream
1 tsp vanilla extract
20 g butter, for the dish
1 tbsp icing sugar, to dust
Method
Heat the oven to 180°C. Butter a 24 cm baking dish and scatter the grapes over the base.
Whisk the eggs and sugar until pale. Beat in the flour, then the milk, cream and vanilla until you have a smooth, thin batter.
Pour the batter gently over the grapes.
Bake until puffed, golden and just set in the middle, about 40 minutes. It will sink slightly as it cools.
Dust with icing sugar and serve warm.
Variations and substitutions
Plums, cherries or pears work in place of grapes. Best served the day it is baked.
Use halved stoned plums, cherries or sliced pears instead of grapes. Check any vanilla extract and icing sugar labels for dietary needs.
Homegrown and seasonal produce
Use sound ripe grapes and remove all pips if the variety is seeded. Halving them helps release juices and makes them easier to eat.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze cooled portions for up to 3 months; freeze carrot cake without frosting and other desserts without cream, custard or yoghurt. Defrost in the fridge and use within 24 hours. Reheat desserts served warm once until piping hot; cakes can be eaten chilled or brought briefly to serving temperature.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
