Clafoutis with Plums | Milkbottle

Clafoutis with Plums

Plums by Court

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.


Serves 6

butter for greasing
75g caster sugar + extra for dusting
400g teagan blue plums, stoned and halved 50g all-purpose flour
1 tsp vanilla extract
250ml cream
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

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