prune clafoutis
How to make prune clafoutis recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
butter, for greasing
3 eggs
125 g (4 oz) caster sugar
50 g (2 oz) plain flour
150 ml (¼ pint) double cream
150 ml (¼ pint) milk
1 teaspoon vanilla extract
75 g (3 oz) pitted soft prunes
Method:
Lightly grease a shallow ovenproof dish. Whisk together the eggs and sugar until pale, frothy and tripled in volume. Sift the flour into the bowl and lightly fold in. Add the cream, milk and vanilla extract and mix until just combined.
Pour into the ovenproof dish and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 5 minutes until the surface is just starting to set. Scatter over the prunes, then return to the oven for a further 15–20 minutes until the clafoutis is risen and golden.
For plum crisp, halve and stone 200 g (7 oz) plums and place in a lightly greased ovenproof dish. Cut 25 g (1 oz) butter into small pieces and scatter over the plums with 2 tablespoons caster sugar.
Cover with foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Meanwhile, crush 125 g (4 oz) ginger biscuits and mix with 25 g (1 oz) softened butter.
Remove the foil and scatter the biscuit mixture over the plums. Return to the oven for a further 5 minutes until lightly crisp. Total cooking time 20 minutes.
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| prune clafoutis |
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