The Plum Clafoutis Recipe is a satisfying fall dessert to make, when the plums are at their peak. You can substitute plum or ordinary brandy for the Kirsch, if preferred.
shallow ovenproof dish
unsalted butter, for greasing
1⁄2 cup sugar, plus extra for baking dish
1lb 6oz (625g) small plums, halved and pitted
2 tbsp all-purpose flour
2⁄3 cup milk
1⁄3 cup heavy cream
4 large eggs, plus 2 large egg yolks
3 tbsp Kirsch
2 tbsp confectioner’s sugar
1 Preheat the oven to 350°F (180°C).
2 Grease the baking dish with the butter. Sprinkle some sugar into the dish. Turn the dish around and shake it to coat the bottom and side evenly. Tap out any excess. Spread the plums, cut side up, evenly in the dish.
3 Sift the flour and a pinch of salt into a bowl and make a well in the center. Pour in the milk and cream and whisk, drawing in the flour, to make a smooth paste. Add the eggs, egg yolks, and sugar, and whisk to make a smooth batter.
4 Just before baking, ladle the batter over the plums, then spoon over the Kirsch.
5 Bake the clafoutis in the oven for 30–35 minutes, until puffed up and beginning to brown. Just before serving, sift over the confectioner’s sugar. Serve warm or at room temperature, with whipped cream.
The clafoutis is best freshly baked and served warm, but can be cooked up to 6 hours ahead and served at room temperature.