Prune clafoutis

Prune clafoutis

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

There is something special about classic French desserts like clafoutis. Here I have put prunes inside, but you can equally use figs, blueberries or cherries. The clafoutis is best served still warm.

Ingredients

Quantity Ingredient
a little bit butter, for greasing
250g pitted prunes
200ml milk
200ml double cream
4 free-range medium eggs, lightly beaten
1 vanilla pod, split and seeds scraped
75g plain flour
pinch sea salt
120g caster sugar
icing sugar, for dusting

Method

  1. Heat the oven to 150°C. Lightly butter a 23 cm baking dish or 4 individual baking dishes, about 10 cm in diameter. Scatter the prunes evenly over the bottom of the dish(es). Combine the milk, cream, eggs and vanilla seeds in a jug.
  2. Mix the flour, salt and sugar together in a large bowl, form a well in the centre and slowly pour in the liquid, whisking as you do so, to form a smooth batter. Or use a blender – it’s faster.
  3. Pour the batter over the prunes and bake until slightly puffed and golden but still soft in the centre; allow about 25 minutes for a large clafoutis, 15 minutes for individual ones. Leave to stand for 10 minutes before serving, dusted with icing sugar.
Tags:
The Kitchin Restaurant
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