Gwen Baker UK SAP HCM Consultant
Food
Plum clafoutis

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Cuisine:

Course:

Category

Source:

Servings:

French

Dessert

Cake

6

Ingredients:

Instructions:

20 g butter, for greasing dish

600 g plums, halved, stones removed

55 g plain flour

1 pinches salt

55 g caster sugar

3 eggs, beaten

290 ml milk

1 tbsp sunflower oil

1 tsp vanilla extract

1 tbsp caster sugar

1/2 tsp ground cinnamon

Preheat the oven to 180C/gas 4.

Butter a shallow 1/2 –litre ovenproof dish and cover the base with the prepared plums

Sieve the flour and salt into a large bowl and add the sugar.

Combine the eggs with the milk, oil and extract, and gradually whisk into the flour.

Aim for a smooth batter – about the consistency of double cream.

Pour the batter over the plums and bake for about an hour until the batter is puffed, golden and set.

Sprinkle with cinnamon and sugar just before serving, and serve warm, straight from the dish, with cream, ice cream or custard.