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!
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
Optional icing sugar for dusting
Pre-heat the oven to 180°C/350°F
- In a mixing bowl, whisk together the eggs and sugar. Then add the flower and whisk again.
- Add the milk – not too quickly though or else the batter can become lumpy.
- Mix in the vanilla essence.
- 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.
- 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.
- Important: Try not to take it out of the oven unnecessarily or it may collapse!
- 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.
- Serve it from the cake tin (I didn’t need to remove the base from my tin as I did in the video!).
- It really should be served warm, or at very least at a good room temperature.