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.
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.