Plum clafoutis
bake | dessert
This is a delicious batter pudding from Limousin ( France ) which is usually made with black cherries, but it can taste just as nice with other fruit. Very easy to make and is best eaten still warm. If the fruit is too firm poach it slightly first.
Ingredients
75g plain flour (sifted)
50g caster sugar
425ml milk
3 large eggs
a few drops of vanilla extract
pinch of salt
cinnamon and sugar for plums
unsalted butter
450g ripe plums, any varieties, stones removed, quartered
1 tablespoon icing sugar (sifted)
Method
- Preheat oven, 220C/425F (gas mark 7)
- Whisk the sifted flour, sugar, eggs, milk, vanilla extract and pinch of salt together, leave to rest for 30 minutes.
- Butter a round ovenproof dish 25cm (10 inch).
- Pour the batter into the dish, spread the plums, dust with sugar and cinnamon.
- Bake for 25-30 minutes.
- After a few minutes out of the oven, the pudding will sink a bit but this will not spoil the taste, dust with icing sugar.
James Martin's version is here.