A dessert by any other name...
A buckle inverts everything by having a rich yellow cake batter on the bottom and the fruit on top. As it bakes, the fruit sinks to the bottom and the cake rises around the fruit, causing it to “buckle.”
Clafouti is a custard-like French dessert traditionally made with tart cherries, though other fruits can be used, such as berries, plums or apples. A thick batter, similar to a pancake batter, is poured over the cherries and baked.
Summer fruit pudding is a British dessert made with sliced white bread (it helps if the bread is somewhat stale) and stewed fruit with its juice. Left to soak overnight, this dessert is unmolded by turning out onto a plate. The dessert was popular in the late 19th to the early 20th century.
Trifle is dessert dish made by alternating layers of thick custard, fruit, sponge cake, fruit juice or jelly and whipped cream. The earliest known reference was published in 1596; an egg-based custard was introduced 60 years later.
(Serves 4 to 6)
1 pound cherries, whole (traditionally, these do not have to be pitted)
1/4 cup flour
1/3 cup sugar
A pinch of salt
4 eggs + 2 yolks
2½ cups milk
2 Tbsp brandy (optional)
Butter a baking dish and scatter cherries in the dish. Mix the remaining ingredients (as for pancakes—it will be a thin batter) with flour, sugar, salt, eggs, extra yolks and milk. Strain the batter over the cherries and leave to sit for 30 minutes. Bake at 375º F .for 40 to 45 minutes or until the pudding is puffed and brown. Let it cool until just warm; it will sink slightly. Sprinkle with brandy if you desire, and then with confectioners’ sugar. Serve.
Blackberry Brown Betty
6 cups washed fresh blackberries
1/2 cup firmly packed brown sugar
1/2 tsp ground cinnamon
Grated rind and juice of 1/2 large lemon
2 heaping cups of coarse, fresh breadcrumbs
1/3 cup butter, melted
Butter a deep 7- by 9-inch oven dish. Preheat oven to 350º F. Mix berries, brown sugar, cinnamon, lemon rind and juice. Pour half the berries into the prepared dish. Toss bread crumbs with melted butter and spread half over the berries. Top with the rest of the berries and then with the rest of the breadcrumbs. Bake 30 minutes, then cover lightly with foil and bake an additional 15 minutes until berries bubble. Serve warm with cream or ice cream.