Ages ago, Wendy over at Chez Chloe made the most delicious plum cake. Now I make plum cake all the time, but hers was different, and her photos so delicious looking that I felt inspired to make something else with my plums. I was planning on a nice scrummy plum clafoutis. The little Toddler has a great love of plums and kept eating them, so I never had enough to make the dessert. Eventually, about 10 days ago, I was frantically using up ingredients before we headed off on a little holiday. And I had a GLUT of plums that even the Toddler couldn’t finish in time. We enjoyed this with my in-laws who were out for a visit.
Clafoutis is a fantastic French recipe that is based on a simple egg custard. You can make it as a sweet dessert or a savoury light meal. The dessert version was traditionally made with whole cherries (presumably stoned), but it is equally delicious with blueberries, apricots or of course, plums. Supposedly you should chop up larger fruits into cherry sized pieces, but I’ve honestly never bothered. Halved plums with stones removed work really well. If you’re keen on savoury, I can really recommend adding a little sharp grated cheese and asparagus! Remove the sugar from the custard for the savoury version of course.
2 and a 1/2 tablespoons caster sugar
4 tablespoons plain flour
200ml of milk or milk alternative (I used Almond milk)
Enough of your fruit of choice (stoned) to cover the base of your pie dish in a single layer. Tightly packed is ideal. This will be roughly 400g of cherries or about 8 plums, halved.
A tablespoon of icing sugar
Preheat your oven to 220 degrees C
Grease your pie dish and place your fruit in a single layer on the base.
Beat together the eggs and sugar until light and fluffy.
Gently fold in half the flour and milk and then the other half of the flour and milk to get a smooth batter.
Pour the batter over the fruit and bake for roughly 45 minutes until set.
Dredge with icing sugar while still hot and serve the clafoutis warm.
It goes really well with icecream!