RecipeMuncher

This very homey and easy dessert has more biscuit than fruit and not much juice. In fact it’s almost more like a mix between biscuit, custard and warm cake. Some of the batter stays “uncooked” and contributes to the pleasing custardy texture. You’ve probably seen recipes like this on the Internet. It’s the one where the biscuit batter starts out on the bottom and then rises to the top. I made 4or 5 versions of it until I found one that worked – in most of them the center didn’t co (...)