Plum Clafoutis

Clafoutis comes from the Limousin area of France, a place famous for its cherries which are frequently the basis for this dessert. However, other fruits can be substituted for cherries - plums, pears, apples.

750g dark red plums, halved and pitted
2 tablespoons Slivovitz (plum brandy) or black rum
75g sugar
1/2 cup milk
1/2 cup plain yoghurt
3 eggs
1 teaspoon vanilla extract
pinch of salt
2/3 cup flour
1/2 teaspoon baking powder
icing (confectioners) sugar

Place the halved, pitted plums in a bowl with the plum brandy or rum and a couple of tablespoons of the sugar. Set aside for 30 minutes, tossing from time to time.

Pre-heat oven to 180C.

In a food processor beat the eggs with the vanilla and then add the sugar. Beat together. Drain the plums and add the liquid to the milk and yoghurt. Beat the flour into the eggs, alternating with the milk mix.

Grease a 25cm-28cm ceramic flan dish and arrange the plums, skin side up. Carefully pour over the batter.

Bake in the preheated oven for 40 to 45 minutes, until the top is browned. Check that the topping is cooked by pressing with your fingers (it should be firm) or inserting a toothpick which should come out clean.

You may want to place an oven dish on the shelf under the flan dish as sometimes the fruit can drip as it cooks.

Serve warm, sprinkled with icing sugar. Accompany with vanilla ice cream or sweetened whipped cream.