Plums are in season right now and are a typical Autumn fruit. The deep reddish purple of their skin reminds me of the leaves falling off the trees and they make me think of jams and wines. You can make a clafoutis using other fruits such as cherries, apricots, and blackberries. I chose plums because I haven’t eaten them in a while and they are a really juicy and delicious fruit!
I started by greasing a pie tin with butter, I then sprinkled on sugar till it covered the bottom and sides. A flan dish is probably the best think to use for this as it involved a batter which did drip out of my pie tin in the oven and caused a bit of a mess!
I halved and de-stoned my plums, I had 9 plums which was a punnet’s worth .Use enough to fill your dish. I probably could’ve benefited from a couple more plums.
In a bowl I whisked 45g plain flour and a pinch of salt with 150ml milk and 75ml double cream.
I then added 4 eggs and 2 egg yolks and whisked until a smooth batter formed.
Before adding the batter, I used a spoon to pour a sweet whisky onto the plums, you could also use brandy or rum, then I poured in the creamy mixture. Don’t pour it over the plums, make sure it goes into a gap between them and let it fill the dish.
I baked on 180C/350F/Gas Mark 4 for around 30 minutes, until the clafoutis puffed up and browned. I dusted with icing sugar when it came out of the oven.
Serve warm with ice cream or at room temperature with cream. The plums were lovely and soft, and the clafoutis batter was custardy and sweet. I’ve never had this before and I absolutely loved it, I had 2 slices! This is a great seasonal dish, and a bit more unusual than the typical crumble or pie.
Try this with plums or with other fruits, and let me know how it goes!
I am entering this into November 2013 Calendar Cakes challenge hosted by Laura Loves Cakes and Dollybakes. The theme is puddings and this is a perfect pudding for this time of year, which can be served hot or cold.