Plum Clafoutis

Clafoutis is a simple dessert to put together. It is peasant fare and has its roots in the Limousin district of France – famous for its beef – and is traditionally made using cherries. The unstoned fruit is put in a dish and a batter is poured over before baking.

I like to make clafoutis with plums which have been quartered and stoned then sprinkled with brandy and sugar and allowed to macerate. This draws out the juices and the liquid that gathers in the bowl can be included in the simple batter.

750g dark red plums
3 tablespoons brandy
60g sugar

Halve the plums and remove the stones then cut each half in two. Place in a bowl and sprinkle with the brandy and sugar and set aside for 30-45 minutes, stirring from time to time.

300ml milk (or milk and cream mixed
50g sugar
3 large eggs
large pinch of salt
90g flour
2 teaspoons vanilla extract
the drained liquid from the plums

Place all the batter ingredients in a blender or liquidiser and process for 30 seconds or until well combined.

Grease an ovenproof baking dish with butter then arrange the plums in the dish. Pour over the batter and bake in a pre-heated 180C oven for an hour until the clafoutis is puffed and golden.

It can be served hot, warm or cold and will sink a little as it cools down. Just prior to serving, sprinkle with icing sugar. Serve with whipped cream or plain ice cream.