Plum or Damson Clafoutis
Clafoutis is a sort of fluffy custard, a base for whatever seasonal fruit you can lay your hands on.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
8 - 15g softened butter, for greasing
5 organic, free-range eggs
100g caster sugar
75g plain white flour
115ml double cream
420ml whole milk
½ tsp ground cinnamon or ½ tsp pure vanilla extract
750g Mirabelle plums or damsons or cherries, peaches, nectarines or greengages, in season
25g pistachio nuts, coarsely chopped or flaked almonds
icing or caster sugar, to sprinkle
softly whipped cream, to serve
Method
Preheat the oven to 180°C/gas mark 4 and grease a 28cm round baking dish or similar with softened butter.
Whisk the eggs with the caster sugar in a mixing bowl. Sift in the flour, pour in the cream and milk, and add the cinnamon or vanilla extract. Whisk together to form a smooth batter with no lumps.
Pour half the batter into the buttered dish. Scatter the Mirabelle plums or damsons on top. (I leave the stones in, but you could de-stone them if you wish. If using cherries or greengages, you can scatter them over whole, or stone them if you prefer; peaches or nectarines are best halved or quartered, depending on size.) Pour the remaining batter over the fruit.
Bake for 30–40 minutes, and then scatter with the pistachios or flaked almonds and continue to cook for a further 10 minutes until the clafoutis is puffed up and the nuts are golden. Sprinkle with icing or caster sugar and serve with lots of softly whipped cream.
