blood plum clafoutis

I’ve made a few ‘clafouti’ in my time and they have always been well received. Use whatever fruit is in season (peaches, poached pears, plums, etc). You can also successfully use frozen raspberries, blueberries or cherries. Or cherries in a jar work just fine too. Essentially, it’s a bit like a custard batter with fruit baked in, yum! Super easy, super impressive.

Blood plums
200 ml cream
3 eggs
60 g plain flour
⅓ cup vanilla infused caster sugar*
Butter to grease

Preheat oven to 180c
Cut the plums in half, remove seeds.
Grease a baking dish with butter and place the plum halves into the dish, skin down.
Beat the remaining ingredients to form a smooth batter, then pour the batter into the dish. (Pour around the plums so the fruit looks pretty – but some of it will sink anyway, no perfectionists here).
Bake for 30-40 minutes, until golden.
Serve warm with vanilla ice cream.

* Keep a jar of caster sugar in the cupboard with a vanilla pod in it.