In The Kitchen

Plum Clafoutis

A delicious pudding of succulent plums baked in a custard like batter; wonderful warm from the oven!

Ingredients:

4 oz plain flour

4 oz caster sugar

4 large eggs

21 fluid oz milk

1 tsp vanilla essence

1 tsp freshly grated nutmeg

8 medium sized plums, stoned and cut into slices

1 tsp cinnamon

1 1/2 tbsp caster sugar

3 tbsp flaked almonds

Icing sugar for dusting

1. 
   
   Put the sliced plums in a small saucepan with the cinnamon, 1 1/2 tbsp of caster sugar and a dash of water.  Cook for five to ten minutes until the plums are tender and the sugar and water has made a syrup.  Set uside.
2. 
   
   Blend the flour, sugar, eggs, milk, vanilla and nutmeg in a food processor and leave to rest for 30 minutes; give it a quick whizz again just before you pour it into the dish.
3. 
   
   Preheat the oven to 220°C ( fan oven 190°C).  Butter a medium sized oven proof dish and dust with icing sugar (sprinkle the icing sugar in and dust it round with a pastry brush).
4. 
   
   Spread the plums evenly on the base of the dish, pour over the batter and sprinkle the flaked almonds on top.  Bake for 30-35 minutes until golden, risen and springy to touch (you may need to cover with foil if it browns too quickly).  Serve warm from the oven.