This French eggy pudding is best served at room temperature accompanied with softened vanilla ice cream and lightly whipped cream – make it with your favourite fruit or whatever is in season
- 8 ripe plums
- 30g unsalted butter
- 2tbsp caster sugar
- 1tsp ground cinnamon
- Butter and caster sugar for the tin
- Slivered almonds to decorate
- For the clafouti mixture:
- 50g slivered almonds
- 2 organic eggs
- 2 organic egg yolks
- 70g caster sugar
- Zest of 1 lime
- 250ml whipping cream
- 1/2 vanilla pod
- 30g plain flour
Preheat the oven to 175°C/350°F/Gas Mark 4.
Halve and stone the plums. Then put the fruit into a pan and fry them, skin side up in the butter, sugar and cinnamon – then leave them to cool.
To make the clafouti: Grind the almonds in a blender to make a fine powder.
Split the vanilla pod lengthways and scrape out the seeds. Mix these with the flour, almond powder, sugar and lime zest.
Add the cream, eggs and egg yolks and beat until smooth.
Butter a 2litre ovenproof dish and sprinkle with sugar. Pour in the mixture.
Arrange the plums, skin side up, in the dish and then sprinkle over the slivered almonds.
Put the dish in the centre of the oven and bake for 35–40 minutes or until golden and the mixture is set.
This also tastes really good made with apples, pears or rhubarb. Cut these fruits into pieces or slices and fry them like the plums.