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[VIDEO] Rustic plum clafoutis | Nick Coffer | My Daddy Cooks

VIDEO - Rustic plum clafoutis

It would appear that after the “cake salé” savoury cake, I have come over all French at the moment as we have now cooked a plum clafoutis. The only thing which is difficult about this recipe is pronouncing the name! The rest is extremely simple. It really is a rustic dessert in every sense of the term and every French grandma has a different clafoutis recipe – so there is no need to stress about exact quantities, nor about exact oven temperatures and cooking times.

The result is a soft and slightly dense “cake” which is a lovely way of eating fruit.

Most classic clafoutis recipes do have more sugar in them though. I find it works just as well with the relatively small amount of sugar I put in ours and Archie loves the slightly tart flavour of plums anyway. The icing sugar I dusted at the end is strictly optional!!

Almost any fruit with a stone can be used. The most famous version is a cherry clafoutis – with stones still in – but this has always struck me as way too fiddly, even for adults!

Plum Clafoutis

Preparation time 10 minutes, cooking time 30-40 minutes.
Serves 4-6 people, don’t expect it to last though!

5 or 6 ripe plums, pitted and cut in half. The number you require depends on how big your dish is and how big the plums are. Don’t by any means over-pack the dish though as the plums let out a lot of juice and the clafoutis can become soggy.
3 large eggs
60g plain flour
60g caster sugar
1/2 tsp vanilla essence
300ml milk
Optional icing sugar for dusting

Pre-heat the oven to 180°C/350°F

  1. In a mixing bowl, whisk together the eggs and sugar. Then add the flower and whisk again.
  2. Add the milk – not too quickly though or else the batter can become lumpy.
  3. Mix in the vanilla essence.
  4. Lay the plums out in a pre-greased cake tin and pour over the batter so that it is just reaching the tops of the plums.
  5. Cook in the oven for 30-40 minutes. The clafoutis is cooked when it has risen, looks golden on the top and has set in the middle.
  6. Important: Try not to take it out of the oven unnecessarily or it may collapse!
  7. It will look rather ugly when it comes out of the oven! Leave it to collapse and cool a little and dust with some icing sugar if you wish.
  8. Serve it from the cake tin (I didn’t need to remove the base from my tin as I did in the video!).
  9. It really should be served warm, or at very least at a good room temperature.

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