Plum Clafoutis

Serves

4 People

Cooking Time

45 minutes

Season

Summer

Autumn

Dietary

Vegetarian

To celebrate local plum season try our take on this classic French dessert with the wonderful plums now in season. The slightly tart plums are macerated in sweet wine before being baked in a thick custardy batter.

Ingredients

500g Plums
Zest of Orange
2 tbsp Marsala Wine
2 tbsp Demerara Sugar
3 Eggs
300ml Milk
25g Butter Plus a little for greasing
75g Plain flour
Pinch of Salt
75g Caster Sugar
1 tsp Vanilla Extract

Method

Step 1.

Prepare your plums by halving and removing the stones. Place in a bowl. Add the zest of an orange, the marsala wine and 2 tbsp caster sugar. Set aside to macerate for 30 mins.

Step 2.

Pre heat oven to 180c. Melt your butter and set aside. Prepare your baking dish – Grease with a little butter and add the demerara sugar and make sure all sides are of the dish covered in the sugar.

Step 3.

Sift the flour into a bowl. In a separate bowl whisk together the egg, sugar, milk, melted butter and vanilla. Pour gradually into the flour and whisk well as you go, making sure there are no lumps.

Step 4.

Place the plums in the baking dish cut side up with the juices and then pour over the batter. Sprinkle a little more demerara sugar over the top. Place in the oven for around 30 mins until just set. Leave to cool to room temperature then serve.