Plum Clafoutis

When your Dad brings home an abundance of plums that are nearing their best before what do you do? You bake lots of plum related desserts until your family is plumed out, that's what you do. I was wanting a recipe that was using plums and found this one and it is delicious and so easy! This recipe has an egg custard texture with a sweet plum contrast plus when served warm with a serving of whipped cream makes it taste even better! For this recipe you will need a shallow oven proof dish.

It doesn't look too pleasant but it tastes delicious!

 

Ingredients

 

Unsalted butter, for greasing

100g Caster sugar, plus extra for the baking dish

625g Small plums halved and pitted

45g Plain flour

Pinch of salt

150ml Milk

75ml Double cream

3 Eggs, plus 2 egg yolks

2 Tbsp. Icing sugar

Whipped cream to serve

 

Method

 

1. Preheat the oven to 180'C. Grease the baking dish and sprinkle with a generous amount of sugar, turn the tray around so it coats the bottom and sides evenly, if their is any excess then leave it in, it can never be too sweet.
 

2. Spread the plums cut side up in an even layer.

 

3. Sift the flour and salt into a bowl. Make a well in the centre, and pour in the milk and cream. Now whisk, drawing in the flour to make a smooth paste. Add the eggs, egg yolks and caster sugar, whisk to make a smooth batter.

 

4. Ladle the batter over the plums. Bake for 30-35 minutes until puffed up and beginning to brown. Just before serving, sift over the icing sugar and whip some cream.

 

The plums may discolour the batter once cooked but it will taste good all the same!

Sorry about the bad quality.

 

 

OliveeKid xxx