Greengage clafoutis
My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.
Clafoutis batter (4/6 portions)
125g Milk (whole)
165g Caster sugar
150g Egg (should be 3 eggs)
70g Ground almonds
15g Custard powder
35g Brown butter
6 Greengage plums (fresh, stone removed)
50g Flaked almonds
Icing sugar (to dust, when baked)
Put 50g of butter in a hot pan and cook until nut brown.
Whisk the custard powder and sugar together, add the milk and whisk.
Add all remaining ingredients apart from the greengage and flaked almonds, mix well.
Pour into a buttered dish, add the fruit and flaked almonds. Cook at 170C for 40 minutes until risen, brown, and set in the middle.
Serve with a dollop of crème fraiche.
