An out-of-the-ordinary clafoutis

A real clafoutis is made with cherries but they are not in season now, instead we have a large bowlful of plums to eat. plum clafoutis - a plum 11-8-13So this is a Spanish experiment, adapted from a gooseberry clafoutis made by Nigella which, incidentally, she recommends eating as leftovers for breakfast the next day. We eat half as pudding with Greek-style yogurt but there’s little chance the rest will last as long as breakfast, it may constitute supper. plum clafoutis - the pudding 11-8-13Serves 4-6 [or two very greedy people]
1 tbsp butter
35og plums, washed, halved and stoned
6 large eggs
100g plain flour
75g sugar
½ tsp orange flower water
1 tsp vanilla extract
300ml double cream [we used longlife nata para cocinar]
300ml milk
Icing sugar for dusting [which Nigella suggests but we didn’t bother with] plum clafoutis - recipe page 11-8-13Preheat the oven to 190°C.gas 5, put in a baking sheet to heat up. When it has reached temperature, grease a 20cm diameter pie dish with the butter, and put in the plums. Bake in the oven for 10 minutes.
Make the batter by putting all ingredients in a food processor, blend until smooth and combined. When the plums have had their 10 minutes in the oven, pour the batter over the fruit, and put the dish back into the oven. Cook for 35 minutes [ours needed a little longer to set the batter, but that may just be our oven]. plum clafoutis - bowlful 11-8-13The clafoutis is cooked when it is set in the middle and golden-brown and puffy around the edges. When you take it out of the oven it will have risen quite high [below] but as it cools it will sink [bottom] which is quite normal.plum clafoutis - just out of the oven risen 11-8-13plum clafoutis - just out of the oven sunk 11-8-13 plum clafoutis - book cover 11-8-135 to remember
la grosella – gooseberry
no es temporada de cerezas ahora – cherries are not in season now
el experimento – experiment
los restos – leftovers
el robot de cocina – food processor

4 thoughts on “An out-of-the-ordinary clafoutis

  1. Pingback: White chocolate and cranberry flapjack | Notes on a Spanish Valley

  2. Pingback: Hybrid crumble | Notes on a Spanish Valley

  3. Pingback: Baked rice pudding | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s