By Prue Leith
I ate my first clafoutis in France, when I was working as an au pair in the sixties. It was made with damsons we’d picked off the tree growing behind the village church. I still think damsons make the best clafoutis. Now, as a septuagenarian, I’m lucky enough to have a damson tree in my garden. Every year it gives me buckets and buckets of fruit. Why doesn’t anyone sell them commercially? It’s crazy.
If you can make a Yorkshire pud, you can make this heavenly plum pud. If you can ge