Plum Clafoutis

A clafoutis is a pancake-like batter poured over fruit then baked. The classic uses cherries, but you can use any soft fruit that you prefer and is in season. I had plums leftover and they worked a treat; but apricots, peaches, even kiwi fruit can work.

This is an easy and very quick dessert to make.

Serves: 9 – 12

 

Ingredients

  • Butter to grease dish
  • 300g soft fruit (i.e. 4 average-sized plums)
  • 3 large eggs (60-64g each when weighed in the shell)
  • 60g white caster sugar
  • 300ml whole milk
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1/4 tsp ground nutmeg (optional – see Footnote)
  • 60g gluten-free plain flour
  • 1/2 tsp gluten-free baking powder
  • Icing sugar, to decorate
  • Flaked almonds, to decorate

Kit

  • A 9″ / 23cm round or square baking tin or dish
  • A chopping board and sharp knife
  • 1 medium mixing bowl
  • Electric mixer (hand-held or stand)

Steps

  1. Preheat oven to 180 C (160 C fan-assisted). Grease your tin/dish well with butter including the sides.
  2. Fill the bottom of the dish with fruit. You can slice them as I did (see below), or just half or quarter the fruit depending on size.
    If using cherries, the traditional clafoutis recipe says lay them out whole and not to stone them (the cherry stones impart some almond flavour); whilst authentic, if you don’t want to be spitting stones out when eating, I’d recommend removing the stones and laying the halves on the dish bottom.
  3. Beat the eggs and sugar until very light and fluffy. Add the milk and vanilla (and almond extract and nutmeg if using) and continue beating at medium-high speed for 1 minute. Add the flour and baking powder, and beat at medium-low speed until fully incorporated.
  4. Pour the batter over the fruit and bake for around 40 minutes, turning the dish halfway through for even baking. It will be very puffed up and turning golden brown.
  5. Cool for 10 minutes (it will deflate), then dust with icing sugar and sprinkle over flaked almonds before serving.

Spicing
Although an ‘authentic’ clafoutis has only vanilla, I like adding some spices that work well with whatever fruit I’m using. You could add a touch of cinnamon, ginger, allspice, whatever takes your fancy and enhances your choice of fruit.

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