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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4 to 6
Author Notes
A great example of really taking advantage of the vagueness of the word pudding, this dessert is nearly unclassifiable, but the taste is all the same familiar. It would be a clafoutis if it were denser. It would be a cobbler if it were more like a sliceable cake. It could be a bread pudding with fruit instead of bread. Whatever it is, it’s one of my favorite ways to use up leftover fruit, the type that’s so ripe and perfect, it needs little more than a buttery batter poured around it, containing just enough flour to simply absorb the juices of the fruit as it roasts inside a custardy bath. While it’s near impossible to mess up, the only tragedy would be to use underripe or out-of-season fruit—it bakes so quickly, there’s not much time for the fruit to soften, should that be required. Otherwise: foolproof.
For those who “don’t bake,” well, you just haven’t baked this yet. —Alison Roman
Test Kitchen Notes
Reprinted from “Sweet Enough” Copyright © 2023 by Alison Roman. Photographs copyright © 2023 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Random House. —Food52
Ingredients
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1 cup
(150 grams) all-purpose flour
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1/4 cup
(55 grams) sugar, plus 2 tablespoons for sprinkling
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1/4 cup
(50 grams) light brown sugar
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2 teaspoons
(9 grams) baking powder
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3/4 teaspoon
(3 grams) kosher salt
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3
large eggs
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3/4 cup
(175 grams) whole milk
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1/2 teaspoon
(2 grams) vanilla extract or ½ vanilla bean, split lengthwise
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4 tablespoons
(2 ounces/55 grams) unsalted butter, melted
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1 1/2 pounds
(680 grams) plums (or peaches, nectarines, apricots, or cherries), cut into 1-inch wedges, or 1 pound (455 grams) blackberries, whole, or strawberries, hulled and quartered
Directions
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Preheat the oven to 425°F.
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In a large bowl, whisk together the flour, ¼ cup (55 grams) of the sugar, brown sugar, baking powder, and salt.
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In a medium bowl, whisk together the eggs, milk, and vanilla extract (or scrape in the vanilla seeds; save the pod for another use). Add this to the flour mixture, mixing just to blend until you see no lumps, followed by the melted butter.
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Cover the bottom of a 2- to 3-quart (or liter) baking dish with the fruit and sprinkle with the remaining 2 tablespoons sugar. Pour the batter over the fruit and bake until the top is deeply golden brown and puffed around the edges, 25 to 30 minutes (it should still be slightly custardy in the center). Let cool slightly before eating.
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Eat with: A bowl of Greek yogurt or whipped cream and a glass of red vermouth on ice.
Alison Roman is a cook, writer and author of the bestselling cookbook "Dining In," published by Clarkson Potter in Fall 2017. Her second cookbook "Nothing Fancy," is now available. She is a bi-weekly columnist for the New York Times Cooking section, as well as a monthly contributor to Bon Appétit Magazine. Originally from Los Angeles, she lives in Brooklyn until she decides to move upstate like everyone else.
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