Name: Greengage clafoutis
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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

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.

Serves 6

Cook

15M

Ingredients

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

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.

Fiona Hugues

Ingredients

Method

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