Prune clafoutis

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prune-clafoutis

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This delightful prune clafoutis is a nice change from the more traditional cherry clafoutis. This is a good recipe for those of us that do not like our desserts to be too sweet, but just sweet enough. A nice dessert to end a comforting supper.

Serves 6
Prep 10 min
Cook 40 min
Extra time 30 min chilling
Ready in 1hr 20min

Ingredients

150ml dark rum
150ml water
55g caster sugar
250g pitted prunes
75g plain flour
55g caster sugar
3 large eggs
425ml full fat milk
25g butter
icing sugar, for dusting

Method

  1. In a saucepan, combine the rum, water and 55g sugar and bring to the boil. Add the prunes and lower the heat to simmer for 20 minutes until the prunes have absorbed the liquid and are coated in a thick syrup.
  2. In a bowl, combine the flour, 55g sugar, eggs and milk. Whisk until a smooth batter forms. Chill in the fridge for 30 minutes.
  3. Preheat the oven to 220 C / Gas 7. Grease an oval 25cm gratin dish with a 4cm depth. Dust the inside with some caster sugar and tip out any excess.
  4. Pour the batter into the prepared dish then add the prunes neatly over the surface. Dot with butter.
  5. Bake for 30 minutes until the clafoutis has risen and is golden brown. Remove from the oven and dust with icing sugar.
  6. Cool completely before serving.

Alternative recipe (The Times).

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