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.

plum 2

The Recipe

Vegetable oil
4 plums
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.