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Plum Clafoutis

400g (14oz.) Caster Sugar
280g (10oz.) Flour
1 tsp. Baking Powder
4 Eggs
120ml (4 oz.) Milk
120g (4oz.) Melted Unsalted Butter
1 Teaspoon Vanilla Extract
6 Plums

Mix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the milk, the melted butter and the vanilla.
Pour this mixture into a 12 inch tart tin or quiche tin ( not one with a removable base)
Halve the Plums, discard the stones and push the halves into the batter.
Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
This should be served from the tin either hot from the oven or at room temperature with some whipped cream or Crème Fraiche.

September 1, 2009 11:30 AM | 0 Comments
  Martin Dwyer
Consultant Chef