from Chef Sue Zemanick of Gautreau's in New Orleans, LA
4 pounds of fruit or 4 pints strawberries, quartered
2 pints blueberries
¾ cup sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
6 ounces butter, unsalted, melted
Preheat the oven to 375 degrees.
Combine the dry ingredients in a large mixing bowl. Mix together the last four ingredients until smooth. Without overmixing, add the dry ingredients into the wet until everything is incorporated.
Fill each ramekin with fruit ¾ of the way and top with the cake batter. Place ramekins on a baking sheet and bake for 15−20 minutes, or until brown and bubbly. Sprinkle confectioner’s sugar on top and serve with vanilla ice cream.