Clafoutis is a baked French dessert that is traditionally made with unpitted cherries. However, there are many variations which use other stone fruits such as plums, prunes, cranberries and blackberries. This is one such variation.
1 tablespoon unsalted butter plus more for greasing the baking pans
¾ cup/120g brown sugar plus more for dusting the baking pans
8 plums (about 400g), pitted and thinly sliced
1 cup/250ml low-fat milk
¼ cup/35g corn flour
¼ cup/50g plain flour
2 medium eggs
200ml low-fat whipping cream
1 teaspoon vanilla essence
Confectioner’s sugar for dusting (optional)
Preheat the oven to 180 degrees C. Butter two round baking pans of about 8-inch diameter and 2-inch depth. Add some sugar and swirl them around to coat. Tap out any excess sugar.
Melt the butter over low heat in a thick bottomed pan and add the sliced plums. Cook for 5 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
In the meantime, make the batter. Place the milk, corn flour and plain flour in a small bowl. Whisk until smooth. Place the eggs and sugar in another bowl. Whisk well and then add the cream and vanilla essence. Whisk until completely blended. Pour the milk mixture into the cream mixture and whisk to combine.
Divide and layer the plums in the prepared pans. Evenly divide the batter and pour over the plums in the two pans. Bake until the batter is set and golden brown, 40-50 minutes.
Remove from the oven and let cool for 10 minutes. Cut into wedges and serve warm. (For a more vibrant presentation, serve it upside down as shown in the picture).
You may dust with confectioner’s sugar before serving, if desired.