This French dessert is available in many varieties, from crisp, Yorkshire pudding-like creations to custardy flans bought chilly by the slice, however all come topped with a layer of seasonal fruit (although, strictly talking, something with out cherries is a flognarde). This deliciously wealthy plum-and-almond model, impressed by the three-star chef Man Savoy’s recipe, additionally handily occurs to be gluten-free.
Prep 20 min
Cook dinner 45 min
Serves 6
300g plums (about 10-12)
Butter, to grease
2 tbsp demerara sugar (non-compulsory)
50g cornflour
100g floor almonds
A pinch of salt
¼ tsp combined spice, or nutmeg or cinnamon (non-compulsory)
3 eggs
100g caster sugar
300g full-fat creme fraiche (see step 6)
100ml entire milk
1 Selecting the fruit
You could possibly use cherries for this as an alternative of plums (certainly, Monsieur Savoy does) although chances are you'll effectively want extra to fill the dish. I don’t trouble to stone cherries for this, as a lot as a result of it slows down the next feeding frenzy as as a result of the stones are stated so as to add flavour to the completed pudding, however do be sure to warn company for those who observe go well with.
2 Different alternate options
Certainly, nearly any fruit that’s in season, or that you simply occur to have within the freezer, will work a deal with in a clafoutis, although I discover very juicy and acidic berries, corresponding to blackberries and raspberries, can run into the batter and have an effect on the cake’s consistency (the outcomes are nonetheless extraordinarily tasty, although).
Reduce bigger fruit in half or into wedges, and toss juicier ones in slightly cornflour to minimise leakage.
3 Put together the plums and the baking dish
Warmth the oven to 180C (160C fan)/350F/gasoline 4. Wash the plums, take away any stems, then minimize in half and take out the stones. Prepare the halves minimize aspect up in a roughly 24cm-diameter spherical baking dish (or related) – that is to see for those who want all of the fruit – then take away and placed on a tea towel to dry. Grease the dish generously with butter, then sprinkle it with demerara sugar, if utilizing.
4 Combine the dry components
Put the cornflour, almonds, salt and spice, if utilizing, right into a bowl and whisk briefly to interrupt up any lumps. (Different flavouring concepts embody a quarter-teaspoon of floor cardamom or ginger, a splash of vanilla or almond extract, or the grated zest of an unwaxed orange, all of which ought to be added to the batter with the milk.)
5 Add to overwhelmed eggs
Crack the eggs into a big bowl and beat, then add the caster sugar and proceed to beat vigorously till the 2 are effectively mixed and the combination begins to pale barely in color.
Beat within the floor almond combination till no pockets of dry ingredient stay.
6 End the batter
Stir within the creme fraiche – you can substitute whipping or double cream, for those who choose, however good creme fraiche will give your clafoutis a scrumptious, barely tangy flavour that works rather well with the plums. Search for one with a fats content material of about 40%; the thick yellow Norman kind is right, moderately than the watery variations favoured by some British supermarkets.
Lastly, stir within the milk.
7 Assemble the clafoutis
Pour the batter into the greased baking dish, then gently drop the plums minimize aspect up on high.
This may occasionally appear extra faff than merely placing the fruit within the dish earlier than pouring over the batter, however it means the fruit gained’t be absolutely submerged. (If it does sink, your clafoutis will nonetheless be scrumptious, however it gained’t look as fairly.)
8 Bake till simply set
Bake the clafoutis for about 45 minutes, till the batter has turned frivolously golden within the center and darker across the sides, and the plums are properly caramelised – a cautious prod (keep in mind, will probably be very scorching) ought to reveal it to be it just-firm within the centre, moderately than wobbly and liquid.
9 Go away to chill down, then serve
Take away from the oven and go away to chill to heat or room temperature earlier than serving, as a result of, scorching out of the oven, it's going to style of little or no. To be trustworthy, this explicit clafoutis is wealthy sufficient by itself, however, for the pleasure of distinction, it’s additionally extraordinarily good served with extra creme fraiche chilly from the fridge, ice-cream, or single cream.
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