Plum Clafoutis Recipe - French Style Batter Pudding
Plum Clafoutis Recipe is a French style batter pudding. The plums are tossed in sugar and arranged as a bed in the baking dish, over which the pudding mixture is poured and baked. A great party dessert to be served to your guests.
Clafoutis is a classic French batter pudding traditionally made with cherries. You can also use blueberries, raspberries, strawberries, peach, pear or plums to make this delectable dessert.
This recipe uses plums and rosemary. The tart plums pair well with the sweet, fresh, aromatic rosemary leaves. Choose firm plums so that the slices hold up their shape when baked.
This quick and simple dessert can be served on its own or with a scoop of ice cream or whipped cream. Plum Clafoutis make for a great after Party dessert.
Other recipes that you can try with plums are:
- 2-3 Plum , seed removed and sliced
- 1/4 cup All Purpose Flour (Maida)
- 2 Whole Eggs , at room temperature
- 1/2 cup Caster Sugar , plus 2-3 tablespoons additional
- 1/2 cup Milk
- 2 tablespoons Butter , melted
- 2 teaspoon Rosemary , chopped
- 3/4 teaspoons Vanilla Extract
- Sugar , powdered, to dust (optional)
How to make Plum Clafoutis Recipe - French Style Batter Pudding
To begin making Plum Clafoutis, preheat the oven to 180 degree celcius. Grease a 7 inch tart pan, pie dish or any shallow ovenproof dish.
In a mixing bowl, toss about 2 tablespoons sugar with the plum slices, now arrange the slices on the base of the baking dish.
In a mixing bowl sift the flour, add the sugar, rosemary leaves and stir.
In another bowl whisk the eggs, add in the vanilla extract, melted butter and milk to it.
Gradually add the liquid mixture to the dry, whisking till you get a lump free mixture.
Carefully pour this mixture over the plum slices. Bake for about 20-25 minutes or till it turns golden and appears almost about set on the top.
Take it out of the oven, garnish by dusting with powdered sugar
Serve the Plum Clafoutis immediately as a great Party dessert.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.