1

Lightly brush a 1.5 litre or 6 small, shallow dishes with melted butter.

2

Cut nectarines into 8, removing the stone then place in the dish with the raspberries in a single layer.

3

Sift the flour, add the egg and whisk until smooth. Add caster sugar, milk, cream & melted butter, whisking until just combined. Do not over beat.

4

Pour the batter over the fruit and bake in a moderate oven (180°C) for 30 - 40 minutes, or until a skewer comes out clean. Dust generously with icing sugar and serve immediately.