7am this morning saw me shaking the limbs of our only plum tree and snatching all the ripe fruit before the wasps woke up.
My devious plan worked, and I was able to fill my basket to the point of over flowing without finding one jasper poking his stinger out of a half rotten fruit.
Wanting to try something a little different, I morphed them into this divine dessert.
A Clafoutis may sound fancy but if you ask me, the recipe bears a striking resemblance to a Toad-in-the-Hole (sans sausages of course!)
If you still have an overload of plums to sort once your clafoutis is made, take a peep at Elizabeth’s Hungarian plum cake. It looks dreamy!
Plum & Cardamom Clafoutis
- 25 g butter
- 100 g plain flour
- 1/4 teaspoon salt
- 1 egg
- 300 ml milk soya or other
- 8 cardamom pods seeds only and crush them with the back of a teaspoon
- 400 g fresh plums cleaned & halved
Preheat the oven to 220/425/gas 7
Pop the butter in a baking dish and heat until melted & foaming.
In a jug, beat the egg with half of the milk.
Put the flour and salt into a large bowl, add the milky mixture and whisk until no lumps remain.
Add the rest of the milk and the cardamom seeds and mix well again.
Take the baking tin out of the oven, and pop in the plums. Level them out, then pour in the batter mix.
Cook for 25-35 minutes, or until risen and browned well on top.
Serve hot or cold.