This dessert goes a little way toward explaining how our family managed to eat one egg each, per day, over the Christmas week! It's also totally delicious, and wonderful timing for an Australian Christmas as the stone fruit season is very much in swing. It's good to cook it in shallower, wider pan than shown here, as we had to keep it in for an extra 20 minutes to cook through the centre.
|I like how the empty bowls are crowded around|
waiting for their turn to be filled :)
- 300g nectarines (about 5-6)
- 4 eggs
- 1/3 cup honey or caster sugar
- 1/2 cup milk
- 1/2 cup cream
- 1/4 cup flour
Whisk the eggs and honey (or sugar) together using a hand blender, until well-combined and a little airy. Add the milk and cream, and whisk again, then carefully combine in the flour, stopping as soon as the flour is no longer visible. Pour the batter over the fruit, and bake in the preheated oven for 30-40 minutes.