- 4 slices of white sliced bread, crusts removed
- 85g golden caster sugar
- 2 tsp cornflour
- 200g / 8oz tub low-fat fromage frais
- 300g mixed summer berries (we used raspberries, blueberries, redcurrants, sliced strawberries) or 300g/10oz frozen berries, defrosted
Preheat the grill to high. Lay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
Pile the fruit down the middle of the bread and sprinkle with 1 tbsp of the sugar. Drop spoonfuls of the fromage frais mixture on top, then sprinkle the rest of the sugar over evenly.
Put the dish as close to the heat as you can and grill for about 6-8 minutes, until the fromage frais has browned and everything else is starting to bubble and turn juicy. Leave it to sit for a minute or two, then serve hot, spooned straight from the dish.