Gâteau de Fruits Battus

Broken Fruit Pudding

Preparation info

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

In France’s Limousin region, cooks made this baked pudding with black cherries. In Provence, it is often made with muscat grapes & scented with fragrant Beaumes-de-Venise wine. Simone’s Aunt Julie wouldn’t call it a recipe, “It’s just to use up broken, over-ripe fruit”.


  • 1 ½ lb/700 g Muscat grapes, washed & dried
  • 2 oz/60


Preheat the oven to 375°F/190°C/gas 5. Place grapes in a well buttered shallow baking dish. Mix together the flour, sugar & nutmeg & beat in the eggs one at a time, alternating with the milk. Stir in the wine & sieve the mixture over the grapes.