Greengage clafoutis
This clafoutis is one of my Frenchman’s family classics and is a great way to use an abundance of home-grown eggs. It’s also super-easy to make – feel free to use whatever stone fruit you have in abundance. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.
Jan 15, 2016 5:36am- Serves 6
- 15 mins cooking
ingredients
Greengage clafoutis
- 500 gram greengage plums (you can also use cherries, sliced stone fruit or prunes)
- 100 gram plain flour
- 1/2 cup caster sugar
- pinch of salt
- 50 gram butter, softened, plus a little extra to grease pan
- 1 teaspoon vanilla extract
- 200 millilitre full-cream milk
- 4 free-range eggs, beaten
- icing sugar, for dusting
- softly whipped cream, to serve
method
Greengage clafoutis
- 1
Preheat oven 190ºC fanbake. Grease a roasting pan with butter. We used a 25x 20cm enamel one we found at the bach.
- 2
Clean plums and pat them dry. When I’m on holiday I leave the stones in, but if I was making this for a dinner party at home I would remove them.
- 3
In a large bowl, combine flour, sugar, salt, softened butter and vanilla. Add milk and eggs, whisking gently to a smooth batter.
- 4
Place the plums evenly in the bottom of the roasting pan and pour the batter evenly over the top.
- 5
Bake for 15 minutes at 200°C, then reduce heat to 180°C and cook for a further 30 minutes.
- 6
Remove from the oven and set aside to cool and set. The clafoutis will puff up during cooking but drop and even out as it cools.
- 7
Sprinkle icing sugar over the top and serve immediately with cream.