Now its starting to get a bit chillier and the nights are drawing in pudding starts becoming a warm or hot pudding and in typical style all the fruit in the bowl was super ripe and ready at the same time - and there is really only so much fruit we can eat in one sitting! I have in the past made jams or the odd upside down cake but apples are not something I bake often with, especially the weeny size gala's we had lately! Also really not enough fruit to justify a jamming sessions!
Whilst trying to decide what to make with it all I spotted this Apple and Pear Gratin recipe on the Baking Mad website, who had also got in touch with me recently about recreating one of their recipes and this fruity gratin dish popped up. It sounded intriguing, we had everything in or near enough and decided to make it together for pudding!
It was really good to add something easy to the pudding repertoire and it will be a keeper recipe for next time everything ripens at once! I think it could easily be scaled up or down to feed how many need pudding! It might just well feature next time my dad's over for dinner as those nights have to involve pudding and it can be a bit of a challenge getting everything ready after work but this gratin was so easy to make and can fairly easily fit around whatever you are making, adapted to what needs using up in the fruit bowl!
When it comes to buying eggs I will only ever buy free range at a minimum - I usually pick up the mixed weight trays in Sainsbury's which are a bit cheaper compared to pre-sized trays and guess by eye their size! When baking sponge cakes I always start by weighing the eggs anyway, so it doesn't make any difference to the recipe anyway! Buying cage free is important to me, I can't bear the thought of chickens kept in cages, with nowhere to move and certainly no life for the poor birds kept in those conditions. I am sure you have seen the videos and as I mentioned before, buying eggs in larger and mixed quantities helps keep the price down - I paid £2.40 for 15 free ranger's in Sainsbury's which is more than affordable. We go through a lot of eggs here and can go through a tray a week easily!
As my fruit was odd shapes and sizes, I made up the difference by adding plums to the apple and pear mixture, which went deliciously well together! I do love discovering a recipe that I can play around with and it also stops any waste! All of the above fruit was so ripe it was about to leave home by itself so its great to have a good use to it!
Recipe adapted from Baking Mad
You will need a large baking dish or 4 individual ones
1 dsp butter
1 cinnamon stick
4 free range eggs
2-3 pears, conference
16 tsp golden caster sugar
4 tsp Light muscovado sugar
Melt the butter in a large saute pan, pre-heat the oven apx 200o/ Gas mark 6
Peel the fruit, remove cores and cut into large chunks, add to the pan along with the cinnamon stick and 8 tsp of the caster sugar, gently cook for about ten minutes or until the fruit is starting to soften
Beat the eggs, add the milk and remaining sugar.
Remove the cinnamon stick and place the fruit along with any juices into a suitable baking dish (note it will need grilling, best to read this bit first!) and make into a even layer
Pour over the eggy mixture, bake for 18-20 minutes or until lightly golden and set.
Remove the dish from the oven and sprinkle over the muscovado sugar. Place under the grill on high heat, and caramelise the sugar - about 2-3 minutes.
Allow to cool slightly and serve. A nice scoop of ice cream would be welcome but we sadly have none in but a splash of Devon dream was lovely, though in all honestly its rather delicious by itself!
Despite some reservations over what the finished result would be like, afterall we don't often combine egg and fruit together in the same dish, we actually loved this pudding so much! Its sweet, fruity and really very tasty! The egg sets to form a souffle type texture and the caramelised sugar on top makes it that bit more special! I had to wait for my portion as I had dashed out to my pilates class but I came to back to 3/4 empty dish so my boyfriend clearly approves of this recipe!
As I saved the fruit from being wasted, I am sending this over to Elizabeth's Kitchen Diary's 'No Waste Food challenge' which is being hosted by Vohn's Vittles for October.
Disclaimer - I received a package of sugar and flour from Baking Mad and personally chose this recipe to make and received no payment, images remain the property of Annes Kitchen.
With thanks to Sainsbury's who provided vouchers to cover my ingredients and time making a Free range Egg recipe.