Right. Easter this weekend, so we need a recipe with eggs. Avoiding all the usual culprits, I thought a clafoutis would be good – a nice opportunity to get one last pleasure from plum season. They’ve been one bright spot in a pretty drab year for summer fruit.
I was photographing this for the new cookbook, but they do sink FAST, meaning that I couldn’t get a good enough shot, so let’s keep this recipe as a WEB EXCLUSIVE. Awesome.
Being lactose intolerant I rarely cook with cream. My body can handle a bit of cheese here and there and I always just substitute soy milk without any dramas, but cream is a challenge and since my last pregnancy my body has evolved and it’s now a total no-go zone. But in the supermarket I saw a lactose-free cream (in the long-life section), and thought this recipe was a good chance to give it a go… so far so good. Combined with a lacteeze and I might be back on my way to dessert heaven!
These quantities are for the small dish pictured. Double the mixture for a large, family-sized flan dish
Butter for greasing
3-4 tbsp caster sugar
3 plums, quartered
2 tbsp plain flour
1/3 cup milk (soy is fine)
1/3 cup cream
1/2 tsp lemon zest
1/2 tsp vanilla extract
Heat the oven to 190C.
Grease an oven-proof shallow dish. Sprinkle and teaspoon of the sugar over the base. Place the plum pieces around evenly.
In a large bowl, whisk the eggs until frothy (a minute or until your arm is too tired to bother any further), add the sugar and keep whisking and combine in the flour, milk and cream. Also pop in the vanilla and zest.
Pour over the plums and bake for 30 minutes or so until golden and firm. Serve with ice cream.