This delightful prune clafoutis is a nice change from the more traditional cherry clafoutis. This is a good recipe for those of us that do not like our desserts to be too sweet, but just sweet enough. A nice dessert to end a comforting supper.
In a saucepan, combine the rum, water and 55g sugar and bring to the boil. Add the prunes and lower the heat to simmer for 20 minutes until the prunes have absorbed the liquid and are coated in a thick syrup.
In a bowl, combine the flour, 55g sugar, eggs and milk. Whisk until a smooth batter forms. Chill in the fridge for 30 minutes.
Preheat the oven to 220 C / Gas 7. Grease an oval 25cm gratin dish with a 4cm depth. Dust the inside with some caster sugar and tip out any excess.
Pour the batter into the prepared dish then add the prunes neatly over the surface. Dot with butter.
Bake for 30 minutes until the clafoutis has risen and is golden brown. Remove from the oven and dust with icing sugar.