The clafoutis this recipe produces is meant to be moist, so don’t worry if it seems so after baking. The original clafoutis, from the Limousin in France, uses cherries and a point is made of leaving them whole and unstoned, as this keeps the juices in the cherries so when you bite into them there is a wonderful explosion of flavour. The cooking of the stones also contributes to that flavour. If lucky enough to come across some lovely little Mirabelle plums in season, you could use them whole in this recipe to the same effect.
In a large bowl, mix together the sugar, ground almonds, cornflour and crème pâtissière powder. In another bowl, whisk the melted butter, milk and eggs together, then whisk this mixture into the dry mix and leave to rest for 20 minutes.
While the clafoutis is baking, make the plum sauce. Warm all the ingredients through in a pan with 250ml water and then blend to a smooth purée with the consistency of a thick vinaigrette.
Let the clafoutis rest briefly when it comes out of the oven. Serve warm, with the plum sauce and thick cream.
© 2008 Anthony Demetre. All rights reserved.