The best-ever plum clafoutis?

A gift from Pablo, a shopping bag full of red plums. His plum trees were absolutely laden, he and his sons simply could not eat enough plums. What a hardship for us. So, our minds raced away… jam, plum cake, poached plums… or clafoutis. Once we had thought that last word, there was no other choice. clafoutis - cut into1 18-7-14This is our version of an Australian recipe, found online [see the link below]. Ours took longer to cook than the stated 15 minutes. We put it back in and set the timer for another three minutes, twice. But that’s just our oven. It’s not done until the custard is set. When it came out of the oven it was not as magnificently puffy as other clafoutis we have made, but trust me, the taste is wonderful: the eggy batter, not-too-sweet almost sour plums, and the mascarpone. basket of plums 18-7-14Serves 4-6
12 plums, halved, stones removed
½ cup caster sugar
300ml cream
3 eggs
2/3 cup plain flour
1 tsp vanilla essence

Pre-heat the oven to 190C/170F fan. Grease an ovenproof dish and lay the plum halves in a flat layer, cut side down. plums - in dish, close-up 18-7-14Sprinkle a little sugar over the plums. plums - in dish, sugar 18-7-14To make the batter, place the cream, eggs, flour, vanilla essence and remaining sugar in a blender. Blend until smooth. Pour over plums, taking care not to disturb the fruit. plum - in batter 18-7-14Bake for 15 minutes, until puffy and golden. We served it with a spoonful of mascarpone, let down with a little cream. just out of the oven 18-7-14For a different plum clafoutis recipe, made with our yellow plums, click here.

This recipe was selected online, at random, from the search results for ‘plum clafoutis’. It is by Australian supermarket Coles. Click here for loads more Coles recipes. plateful 18-7-145 to remember
un regalo – a gift
una bolsa – a shopping bag
lleno/a – full
muchas dificultades – hardship
la mente – the mind

6 thoughts on “The best-ever plum clafoutis?

  1. Pingback: A winter treat | Notes on a Spanish Valley

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