Recipe

Plum & hazelnut clafoutis

Jul 31, 1975 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Plum & hazelnut clafoutis
  • 500 gram red-flesh plums
  • 60 gram butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 4 eggs
  • 1/2 cup (60g) ground hazelnuts
  • 300 millilitre pouring cream
  • 1/4 cup (70g) roasted skinless hazelnuts, halved
  • 1 1/2 teaspoon icing (confectioners') sugar

Method

Plum & hazelnut clafoutis
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Cut plums in half; remove and discard stones. Place plums, cut-side up, in a greased 1-litre (4-cup) shallow ovenproof dish.
  • 3
    Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Whisk in eggs, one at a time, then whisk in ground hazelnuts and cream until just combined. Pour batter between plums.
  • 4
    Bake clafoutis 40 minutes or until golden and a knife inserted in the centre comes out clean.
  • 5
    Serve clafoutis warm, topped with hazelnuts and dusted with icing sugar.

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