I left a bowl of nectarines sitting in my sun-filled kitchen for a day too long recently, which was a great excuse to bake them into something delicious. This pudding is so simple, and very adaptable. Use any fruit you like – apricots, peaches or berries would work perfectly. Either way, serve it warm with cold liquid cream or icecream for a comforting dessert that will lift the spirits.
- 6 ripe nectarines, stones removed and quartered
- 125g butter, softened, plus a little extra for greasing
- 125g caster sugar
- 1 tsp vanilla extract
- 2 free range eggs
- 125g spelt or regular flour
- 2 tsp baking powder
- Pinch sea salt
- ⅓ cup whole milk
Preheat the oven to 170C. Grease an ovenproof dish very well with butter. Put the nectarine quarters into the dish and place in the oven for them to bake a little while you make the rest of the pudding.
In the bowl of a stand mixer, beat together the butter, sugar, vanilla and eggs until light, pale and fluffy. Add the flour, baking powder and salt and mix until just combined, being careful not to overmix. Finally, fold through the milk.
Take the dish with the nectarines in it out of the oven and allow to sit for about 10 minutes so it can cool down a bit. Once the dish is cool enough to handle, tip the nectarines into the mixing bowl with the batter and mix them through. Then pour the entire mixture back into the dish and spread out to make it smooth.
Bake for approximately 40 minutes.
Refrigerate in an airtight container for up to 3 days.