A FEW years ago, I went to a restaurant in Melbourne where I enjoyed a very delicious dessert called cherry clafoutis. Clafoutis is a French dish, with a batter that consists of eggs, sugar, milk, and flour.
This recipe is too delicious and too easy not to try!
PLUM CLAFOUTIS serves 4-6
125ml of milk
125ml of double cream
2-3 drops of vanilla essence
4 free-range eggs
170 grams of caster sugar
1 tablespoon of plain flour
30 grams of butter
500 grams of plums, cut in half, stones removed
2 tablespoons of brown sugar
30 grams of flaked almonds (optional)
icing sugar, for dusting
double cream, to serve
Preheat the oven to 180C/350F/Gas 4.
Pour the milk, cream and vanilla into a pan and boil for a minute.
Remove from the heat and set aside to cool.
Tip the eggs and sugar into a bowl and beat together until light and fluffy.
Fold the flour into the mixture, a little at a time.
Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.
Place a little butter into an ovenproof dish and heat in the oven until foaming.
Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.
Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.
Dust with icing sugar and serve immediately with cream.