Clafoutis with Plums
Clafoutis, a baked French dessert composed of layers of fruit and thick batter, with a texture that hovers between cake and custard . Traditionally the dessert is topped with layer of cherries but at times other fruits are also substituted for cherries.
butter for greasing
75g caster sugar + extra for dusting
400g teagan blue plums, stoned and halved 50g all-purpose flour
1 tsp vanilla extract
3 free-range eggs
a 2 litre-capacity ovenproof dish
Preheat the oven to 180oC.
Grease the ovenproof dish with butter and dust with sugar.
Place the plums in the dish with the cut-side up.
Combine the flour with the sugar, vanilla, and cream in a large bowl and mix well. Whisk in the eggs until smooth.
Pour the mixture over the plums.
Place the clafoutis in the oven and bake for 35-40 minutes or until golden.
Serve warm with vanilla ice-cream.
Image: Chris Court via Taverne Agency. Styling: Steve Pearce. Editor recipe: Leonoor Ottink