Plum clafoutis

Description

Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud.

Ingredients

125ml/4½fl oz milk
125ml/4½fl oz double cream
2-3 drops vanilla essence
4 eggs
170g/6oz caster sugar
1 tbsp plain flour
30g/1oz butter
500g/1lb 2oz plums, halved and stoned
2 tbsp brown sugar
30g/1oz flaked almonds (optional)
icing sugar, to dust
cream, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and allow to cool.
3. Tip the eggs and sugar into a bowl and beat together until light and creamy. Fold the flour into the mixture, a little at a time.
4. Pour the milk and cream on to the egg mixture, whisking lightly. Set aside.
5. Heat a little butter in a flameproof, ovenproof dish, add the plums and brown sugar and cook for 5 minutes, then pour on the batter and scatter with flaked almonds, if using.
6. Cook in the oven for about 30 minutes, until golden and set but still light and soft inside.
7. Dust with icing sugar and serve with cream.