Prune & vanilla clafoutis

Name: Prune & vanilla clafoutis
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 8
Cuisine: French
Ingredients: 170 gram ground almonds, plus 1 tbsp extra, for dusting; 1 cup prunes; 2 eggs; 1/2 cup milk; 3/4 cup cream; 1/3 cup sugar; 1 teaspoon vanilla extract; 3 tablespoon cornflour; icing sugar and thickened cream, to serve

This much celebrated French dessert is so simple to put together. You can use any fruit really, but I’m fond of using prunes in winter and scenting the custard with plenty of vanilla for good measure. It’s a gentle pudding in my view – not too rich, yet perfectly satisfying.

Jul 22, 2015 2:00pm

Serves 8
10 mins preparation
40 mins cooking

ingredients

- 170 gram ground almonds, plus 1 tbsp extra, for dusting
- 1 cup prunes
- 2 eggs
- 1/2 cup milk
- 3/4 cup cream
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoon cornflour
- icing sugar and thickened cream, to serve

method

- 1
  Preheat oven to 170°C. Grease a 25cm oven-proof ceramic dish. Dust lightly with 1 tbsp of the ground almonds and scatter the prunes evenly over the dish.
- 2
  In a bowl, whisk the eggs, milk, cream, sugar, vanilla and cornflour until combined. Stir in the remaining ground almonds and pour gently into the dish.
- 3
  Bake for 35-40 mins or until just set in the centre.
- 4
  Serve warm dusted with icing sugar and thickened cream.

notes

Instead of prunes, try using cherries in your clafoutis when they’re in season. Serve with whipped cream spiked with a pinch of cinnamon. Or use peaches or nectarines and accompany with gingernut ice cream.