Menu Search

Wild Plum Clafoutis

July 18th 2014
By: Melanie

There are plenty of wild plums around at this time of year, so we thought we would provide you with a bit of a twist on the usual cherry Clafoutis, so loved by our French neighbours.
4 free-range eggs
170g/6oz caster sugar
1 tbsp plain flour
30g/1oz butter
125ml milk
125ml double cream
500g of wild plums, de-stoned
2 tbsp brown sugar
30g/1oz flaked almonds
The best way to de-stone your wild plums is to squeeze out the pip, you will need about 500g, if you don’t manage to find enough wild plums mix with some larger shop bought ones.
Then mix the milk, double cream, eggs and sugar together, slowly adding the flour. Add the butter to your flan dish and melt in the oven, adding the brown sugar and fruit once it has melted for around five minutes, then sprinkle with almonds and add the milk mixture, cook on 180c for half an hour, then serve when warm with cream or crème fraiche.