Use some of the butter to grease a large, shallow ovenproof dish and preheat oven to 220°C (200°C fan-forced). Chop the remaining butter into 1cm chunks and set aside. Evenly distribute the fruit, cut side up, across the bottom of the baking dish in whatever pattern strikes your fancy. Don’t go to too much trouble if you’re using berries because they will probably float in the batter anyway!
Heat the milk to lukewarm. While the milk is heating, whisk together the flour, eggs, nutmeg and sugar. Gradually whisk the milk into the egg mixture.
Pour this batter into the baking dish around the fruit. If you want to avoid shifting the fruit as you pour the batter in, pour it over the back of a spoon to make the flow gentler. (Or just go for it and poke the fruit around afterwards).
Dot the top with the chopped butter and bake for about half an hour or until set and golden on top. While still hot, sprinkle with the extra sugar and nutmeg.
Serve warm on its own or with fresh cream or vanilla icecream.