When I took this out of the oven, it was a thing of beauty. It had risen beautifully and the plums were bubbling with gorgeous smelling juices. Then a small child appeared and the moment was lost. I returned and it had sunk. 😦 Note to self – have the camera ready as soon as the baking comes out of the oven and ignore the children!
This Plum Clafoutis was made in order to use up the glut of plums from my mum’s garden that are still taking up space in my freezer. There may be a glut of plum recipes over the next few weeks as we attempt to use them up before we start getting a new supply in the Autumn!
You will need:
5 tbsp caster sugar, enough plums to halve and cover the bottom of your pie dish, 3 eggs, 300ml milk (I used alpro soya milk), 125g self raising flour, 1 tsp vanilla essence and 1 tsp group cinnamon.
Preheat the oven to 190ºC and grease a pie dish. I actually made two separate dishes with this amount of mixture. My pie dishes are 20 cm wide. I love it when there’s a pudding on standby for later in the week that I can just reheat. Arrange the plum halves, cut side down, so that they cover the bottom of the pie dish. Sprinkle 2 tbsp sugar over the plums.
In a bowl whisk together the rest of the ingredients and mix until well combined. Pour the batter (it’s very thin, don’t worry, it will all work out ok) over the fruit in the dish. Bake for 50-60 minutes in the oven until firm. Let it stand for 5 minutes before enjoying with a scoop of ice cream. Don’t leave it for too long as it becomes a bit leathery!