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Plum Clafoutis

August 23rd was National Plum Day, but we think British plums are at their best in September. So, when we wanted to find something different to bake, we went to James Martin. We always love his recipes - and not just because he helped us launch our Laid With Love eggs! This is a traditional French dessert using halved British plums in a light batter, then baked. It's rather like an egg custard, and we like to add a touch of spice to it too. Great with ice-cream. An all round great recipe for the dairy industry too.
search Puddings, Seasonal
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Author James Martin

Ingredients

  • 125 ml milk
  • 125 ml double cream
  • 2-3 drops vanilla essence
  • 4 free-range eggs
  • 170 g/ caster sugar
  • 1 tbsp plain flour
  • 30 g butter
  • 500 g plums cut in half, stones removed
  • 2 tbsp brown sugar
  • 30 g flaked almonds optional
  • Icing sugar for dusting
  • double cream to serve

Instructions

  • Preheat the oven to 180C/350F/Gas 4. 
  • Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat andset aside to cool. 
  • Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour intothe mixture, a little at a time. 
  • Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.  
  • Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes.
    At this stage, you can add additional spices or lemon zest, then pour the batter into the dish and scatter with flaked almonds, if using. 
  • Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.
  • Dust with icing sugar and serve immediately with cream or ice cream