Plum Clafoutis
Recipe by:
GibsonsGirl
|
Photo by:
Diana
EASY |
Ready in
1 hour 10 mins
Added to favourites by 24 cook(s)
Prep:
10 mins
Cook:
1 hour
Serves:
8
My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla. Use ripe plums or damsons when they're in season from end August through October.
Recipe provided by:
Allrecipes
Ingredients
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| 6 tablespoons caster sugar, divided |
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| 14 ripe plums or damsons, halved and stones removed |
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| 3 eggs |
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| 300ml (1/2 pint) semi-skimmed milk |
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| 75g (3 oz) plain flour |
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| 1 1/2 teaspoons lemon zest |
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| 1 dessertspoon vanilla |
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| 1 pinch salt |
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| 1/2 teaspoon ground cinnamon |
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| 2 tablespoons icing sugar |
Preparation method
- Preheat the oven to 190 C / Gas mark 5. Butter a 25cm fluted flan tin and sprinkle 1 tablespoon of caster sugar over the bottom.
- Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie dish. Sprinkle 2 tablespoons of sugar over the top of the plums.
- In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
- Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.
- Let stand 5 minutes before slicing. Dust with icing sugar before serving.