Ingredients:

• 50g self raising flour, sifted
• 70g castor sugar
• 40g almond meal
• 4 eggs
• 130ml full-cream milk
• 400ml thickened cream
• 1 tbsp Grand Marnier
• 500g seasonal fruits (quinces, apples and pears in winter, or berries and stonefruit in summer)

Method:

Put the flour, sugar, almond meal and eggs in a large mixing bowl and whip with a whisk. Add the milk, cream and Grand Marnier. Pour a first level of mix into individual soup plates or any deep ovenproof dishes. Add the sliced fruit, then pour the rest of the mix over the fruits. Cook them in the oven at 160ºC for 50–60 minutes. The batter should be set and beginning to colour. Dust with icing sugar and serve warm. Serves 6–8.