Caramelised Spiced Plum Clafoutis Recipe

A French pudding, perfect for a cosy winter evening, has been a staple dessert in every French family since the 19th century.

Serves 2 people 

Ingredients

300g plums, halved and stoned
Juice of 1/2 a lemon
1/3 cup of brown sugar
50g ground almond
250g double cream
140g caster sugar
6 eggs
25ml Chambord liqueur
1 teaspoon of cinnamon
50g butter

Method

Preheat the oven to 180C.

In a large bowl, add the plums, lemon juice, brown sugar and half cinnamon. Toss well to coat and set aside for 5 minutes.

Butter the mould and sprinkle extra ground almond inside of it.

Cut butter into smaller pieces and place them in a microwave-safe bowl. Microwave, uncovered, on high until butter is melted, about 30 to 45 seconds.

In a large bowl, crack all 6 eggs, add cinnamon, Chambord and melted butter, and whisk.

Then, add ground almonds, cream and sugar.

Leave the batter to rest for 15 minutes.

Lay the plums into the mould, then pour the batter over it.

Bake in the oven for 35 – 45 minutes, until fully set.