Recipe of the month: Victoria plum clafoutis

PUBLISHED: 07:45 21 September 2014 | UPDATED: 07:45 21 September 2014

Victoria plum clafoutis

Victoria plum clafoutis

Archant

Tom Biddle, head chef at Tudor Park Hotel, cooks a seasonal classic

INGREDIENTS

Serves 4

25g butter, melted

2 eggs

3 tbps caster sugar

2 tbps plain flour, sieved

65ml milk

65ml double cream

Seeds from one vanilla pod

6 Victoria plums, halved and stoned

50g marzipan

METHOD:

1. In a bowl, whisk the eggs, sugar and vanilla seeds together.

2. Fold in the sieved flour and then add the melted butter, milk and cream. Beat into a smooth batter.

3. Arrange the halved plums, skin-side down, in four small shallow dishes, about 2-3cms deep.

4. Cut the marzipan into 12 cubes and place a cube into the centre of each plum half.

5. Pour the batter over the plums, until the dish is three-quarters full.

6. Place in a preheated oven, 180˚C, and cook for 14 minutes.

7. Serve with ice cream. At Tudor Park, we serve it with our home-made Amaretto flavoured ice cream and a shot of Amaretto.

Tom’s tip: If you want to make one large clafoutis, rather than individual ones, then bake the dish for a few minutes more.

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