Jun 01, 2010
This recipe was absolutely wonderful! I made it for a family gathering, and there is nothing left! I did have to make a couple of changes, though. Following the recipe, the batter is way too thick to be called a "smooth batter" or to "pour." It was more like bread dough. I added about 1/2 cup more of milk, and it became much easier to handle and pour. I also had to bake it an extra 10 minutes - the inside was still gooey after more than 15 minutes, like an undercooked biscuit. After all was said and done, though, I loved this recipe. It's sweet, but not TOO sweet; the fruit shines!
—Miss Dusty
