Prune clafoutis

ingredients

• Prune clafoutis

  • butter, to grease
  • 1/2 cup (125ml) brandy or cointreau
  • 1/2 cup (110g) caster sugar
  • 2 cup (400g) pitted prunes
  • 1 cup (150g) plain flour
  • 1 pinch salt
  • 1 orange, finely grated rind
  • 1 1/4 cup (310ml) milk
  • 3 eggs
  • 1/4 cup (40g) icing sugar, for dusting

method

• Prune clafoutis

  • 1

    Preheat oven to moderate, 180°C. Liberally grease a 2-litre (8 cup) ovenproof 20cm flan dish with butter.

  • 2

    Heat brandy and half sugar in a small saucepan on medium, stirring until sugar has dissolved.

  • 3

    Add prunes; cook 5 minutes. Cool, then drain, reserving liquid.

  • 4

    Sift flour into a large bowl with salt; stir in remaining sugar and rind. Make a well in centre.

  • 5

    Combine milk, eggs and reserved prune liquid in a separate bowl; mix into flour until smooth.

  • 6

    Pour batter into prepared dish; scatter in prunes. Bake 30-35 minutes, until puffed and golden.

  • 7

    Dust with icing sugar and serve immediately.

notes

A food processor can also be used to prepare batter.