Serves: 4
  • 4 eggs
  • 150g sugar
  • 1 vanilla pod, halved lengthways, seeds scraped out
  • 100g plain flour
  • 2 tsp baking powder
  • 30g unsalted butter, very soft
  • 180ml full-fat milk, warmed
  • 5ml Kirsch, optional
  • 700g large strawberries, washed, stalks left on, halved lengthways
  • icing sugar to dust
  1. Preheat oven to 180C/Gas 4.
  2. Whisk the eggs in a large bowl. Add the sugar and keep whisking with a hand whisk. Add the seeds of the vanilla pod and continue whisking. Add the flour and baking powder and whisk until frothy. Whisk in the butter and introduce the warmed milk, whisking continuously. Add the Kirsch (if using). Spread the halved strawberries over the base of a gratin or baking dish. Put in the oven for 15 mins to increase the intensity of flavour (don’t let them disintegrate) then pour the custard mixture over the strawberries until they are covered. Place the dish
  3. in the hot oven and bake for
  4. -40 mins until the top is brown and a knife or skewer comes out clean. Remove from the oven and sprinkle with sieved icing sugar before serving. Tip: Other fruits can be used including raspberries, cherries, plums, or apricots.


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