LAWRENCE MURPHY: My wife's favourite dessert is something special
If I ask my wife what dessert I should put on the menu she will always say clafoutis as it's one of her favourites.
Clafoutis is a baked French flan which traditionally uses black cherries and a rich batter to make a lovely dessert.
The batter contains ground almonds, egg yolks and double cream which elevates this dish from a simple flan to something a bit special.
Strictly speaking, if you change the cherries to another fruit the dessert is called flaugnarde.
21 photos from legendary nights out in 1999 in Gosport and Portsmouth
The Great British Bake Off 2022: Is there a release date, will it be available on Channel 4 and All 4, will Paul Hollywood and Prue Leith return and who are the hosts?
29 photos will remind you what a night out looked like in 2008 in Portsmouth
Teen Mom UK season 8: Is there a release date, will it be available to watch on MTV, and MTV Play, who is in the cast and is Hampshire's Mia Boardman returning to the show?
17 photos to take you back to trips to Knight and Lee in Southsea
But, clafoutis sounds much nicer and is easier to pronounce.
British plums are now in full swing and with so many varieties to choose from they make an ideal choice for this recipe.
If you are lucky enough to find some small wild plums with their tart flesh they contrast well with the sweet batter but greengrocer plums do just as well.
Look for smooth unbruised skin and firm flesh that gives a little if squeezed.
They will keep in a store cupboard for up to four days.
They will keep a little longer in the fridge.
Greengages, damsons or blueberries make a good alternative so this recipe can be used time and time again and you won’t get bored with it.
75g ground almonds
Pinch of salt
1. Whisk the eggs, yolks and sugar until light and fluffy.
2. Fold in the ground almonds,salt and flour.
3. Stir in the cream.
4. Pour the mixture into a well-buttered flan tin.
5. Cut the plums in half and arrange in the mixture.
6. Bake in a pre-heated oven gas 4/170C for 25 to 30 minutes. The clafoutis should be golden brown and springy to the touch.
7. Serve warm with cream.
Lawrence Murphy’s restaurant is Fat Olives at Emsworth (fatolives.co.uk) - 01243 377914.