Somedays, it’s fun to find a recipe book you haven’t used in a while, flick through and find a recipe you want to cook. It’s a bit like spinning a globe, putting you finger on a place and deciding that that’s where you want to live.
I did this with ‘Ottolenghi’ and found plum clafoutis…and flicking to a page with clafoutis is the equivalent of the globe telling you to move to Paris.
Light, sweet and fruity, these individual clafoutis are delicious for breakfast with yoghurt and berries.
3 eggs, separated
70g caster sugar
70g plain flour
1 tsp vanilla essence
150ml double cream
a pinch of salt
1/2 vanilla pod
– Pre heat the oven to 170 degrees. Grease 6 ramekins with oil and then line with greaseproof paper. Ensure the paper comes just above the top of the ramekin.
– Halve the plums, remove the stones then cut each half into 4 wedges. Place half the fruit in the ramekins.
– For the batter, whisk the eggs yolks and 35g of sugar until pale and thicker. Then fold in the flour with a spatula, followed by the vanilla essence, cream and salt.
– Slice the vanilla pod open and slice in half, then add the seeds to the batter.
– Whisk the egg whites with the other 35g of sugar until the form stiff peaks. Carefully fold into the batter mixture.
– Pour the batter over the plums until 3/4 full.
– Bake in the oven for 20 minutes.
– Remove from the oven and arrange the remaining plums on top.
– Bake for a further 5 minutes until a skewer comes out clean.
– Allow to cool then remove from the ramekin and enjoy with yogurt and fruit.