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This is really a simple dish to make. 

Plums aren’t in season here yet, but I felt sorry for my children and tried to vary the fruit in their school lunch boxes this week, hence the plum purchase.  Of course they declared ‘we don’t do plums anymore’ and brought them back from school untouched.  So I made this for the grown-ups and we love it for breakfast.  If you can make pancake batter, wash and de-stone a plum,  this recipe won’t drag you from your comfort zone.  It’s versatile and can be eaten for brunch or as a dessert too, and aren’t they perfectly shaped for a big scoop of vanilla bean ice-cream!  Surprisingly these clafoutis aren’t very sweet and the plums which were a little under-ripe (probably why they were delivered back from school) add a little tartness, which works great for breakfast with a little natural yoghurt and honey.  Clafoutis can be made with cherries and any variety of stone fruit, either in one large dish or individually in a non-stick muffin tray, and some recipes include cream in the batter.  I’ve kept this simple and a little healthier with just milk, but you can substitute half of the milk with single cream if you prefer.  I can’t wait to try this clafoutis recipe when the wild damsons are in season too this summer, the sugar or honey addition would have to be increased as they can be very tart, but it will make a change from making the usual jam with them.

Plum Clafoutis

6 plums 

80g  plain flour

80g caster sugar

1/2 tsp cinnamon

pinch salt

300ml milk

2 medium eggs

1 medium egg yolk

1 tsp vanilla extract

Butter for greasing

Pre-heat the oven to 180C

Wash and de-stone the plums slicing each plum in half.

With an electic beater or by hand whisk the eggs, egg yolk,  milk and vanilla extract together in a bowl.

In another bowl sieve the flour and cinnamon and add the pinch of salt and sugar.

Add these dry ingredients to the wet mixture of eggs, milk and vanilla and beat or whisk for 2 minutes until the batter is lump free and smooth.

Put the batter into a jug for ease of pouring.

Grease well a large bowl if using or individually grease a 12 hole non stick muffin tin.

Place a halved plum in each well or arrange neatly on the base of the bowl and pour over the batter filling almost to the brim.

Bake for 40 minutes.

Allow to cool for 15 minutes in the tin or bowl, before removing.

Dust with icing sugar.

Serve slightly warm as is or with natural yoghurt and honey for breakfast or ice-cream for dessert.

Enjoy!

Sheelagh

 

 

 

 

 

 

 

 

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