4:34 . 4 Remove the dish from the heat. I smiled to myself that, like the Wizard of Oz story, it took a trip to Transylvania to make me find a recipe I had had all along; to make a pudding that made – at last – for happy memories. Cast Iron Dutch Oven Restoration - Duration: 20:33. A baked plum recipe with no fuss, no other utensils than a whisk and no fancy ingredients! The protein in the flour will open up to form long, elastic strands, which make things tough and chewy, rather than soft and yielding. Most, however, land somewhere between a Yorkshire pud and a custard tart. Plum Clafoutis - Duration: 4:34. Butter (to grease a shallow 2L baking pan/pie dish/cake tin, whatever you have at hand) 600g mulberries ½ cup cake flour 3 … No one will guess this traditional French dessert is veganized as it is perfectly sweet with a flan texture that will melt in your mouth. Cherries are tops, though you will have to decide between leaving the stones in (traditional) and taking them out (royal pain in the butt). Facebook. Summertime bliss. Place a little butter into an ovenproof dish and heat in the oven until foaming. 156 reviews. This clafoutis is a lighter version of the American plum pie because it doesn't use pastry. What is a clafoutis? It is flan-like dessert based on eggs. I had been flown to Cluj and driven to Turda on the Transylvanian plains, a historical region in Romania renowned for its beauty. Custard-like cake baked with plums makes up this twist on a classic french dessert. Photographs: Felicity Cloake for the Guardian. The proper consistency is like a flan-in between a cake and a custard and it is best achieved by not over cooking. Email this recipe to a friend. Clafoutis, from Limousin, France, is one of the easiest of baked desserts: a thick, sweet batter with cherries, prunes or fresh stone fruit. Deselect All. This will depend on how many people you're cooking for, but you'll need something at least 20 x 30cm to feed six. Plum & Nectarine Clafoutis. It was at a lunch in Transylvania, quite literally, that my admiration for clafoutis was restored mightily. This French Plum Cake is a great way to use delicious summer plums. Plum clafoutis (200) 1 hour 10 min. And about 500g of fruit, plus a fistful of double cream for optional extra richness. When it comes to easy French desserts, Clafoutis are on top of the list. Let the batter relax before baking, and you relax about temperature: anything in the general vicinity of 175C/350F/gas mark 5 is A-OK. Clafoutis is at its best eaten warm, though room temperature will do. A Clafoutis is a great way to use fresh fruits like plums. Which fruit? 2 Put the milk, 50g caster sugar, eggs, vanilla pod, a pinch of salt and the flour, in the order listed, in a liquidiser. MIRABELLE PLUM CLAFOUTIS (serves 4) Ingredients. 3 large eggs 120ml double cream 120g castor sugar 1/2 tsp vanilla essence 70 g cake flour, sifted 25g softened butter about 1.5 cups of stoned mirabelle plums, cut in half 50ml cognac or brandy 50g flaked almonds icing sugar for dusting (optional) vanilla ice cream/creme fraiche to serve . Jeremy Lee’s recipe for apple and almond tart | King of puddings, ‘Should plum availability prove troublesome, fear not: a prune is also excellent here, as is a pear, perhaps poached, or lightly caramelised, even.’. Photographs: Felicity Cloake for the Guardian . Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. This French Clafoutis with Plums is a delicious summer dessert that can be enjoyed cold or warm. Thu 29 … But not long after I had returned home from this Carpathian adventure, I pulled a copy of Mastering The Art of French Cooking – by those good women Julia Child, Louisette Berthold and Simone Beck – from the shelf, to see whether the clafoutis recipe in their book might indeed be a distant cousin to what I had enjoyed at lunch in Transylvania. Serves 6-8250ml milk80g caster sugar, reserve 30g for sprinkling at the end3 eggs1 vanilla podA pinch of salt65g plain flour500g greengages, mirabelles, or any firm dark plum like a Victoria (or best prunes, or even a poached pear), halved and stones removed. As with recipes close to the heart of the cook, I could not capture the magic of this lovely pudding. You make the batter, prepare the fruit, put the fruit in a buttered baking dish and pour in the batter. They are so meaty with a beautifu… The market in Turda had tables piled high with some of the finest, freshest produce I have ever seen for sale in a market. Clafoutis. Don't worry: the taste will be there. Process until smooth, about 2 minutes. 1 Heat the oven to 170C/335F/gas 3½. Pour in the rest of the batter and smooth with the back of a spoon. Clafoutis. Method. I'd place apricots and plums in joint second place, peaches and nectarines joint third. A clafoutis of cherries is probably the best known, though apricots and pears are used sometimes, too. Leave it to relax for a while, then bake for around 45 minutes. My friend Courtney knows that I love purple plums and she dropped off a big bag of plums for me last week. Beat the eggs, cream, sugar and vanilla … Late summer and early fall is such an abundant time for fruit! In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Plum Clafoutis. Final consideration: size of baking dish. Lightly butter a cast-iron frying pan or an earthenware dish near enough 25cm in diameter. Clafoutis will be lightly browned and should still have a slight jiggle in the middle. The perfect cherry clafoutis. This vegan brown sugar plum clafoutis will make an excellent impression for Holiday desserts or family gatherings. Cosmetic warning: it will rise during baking to create a sumptuous pillow, but deflate as it cools. Put the dish over a moderate heat for 1-2 minutes, until a film of batter has set in the bottom of the dish. Clafoutis, from Limousin, France, is one of the easiest of baked desserts: a thick, sweet batter with cherries, prunes or fresh stone fruit. Pour in the rest of the batter and smooth with the back of a spoon. Traditional Clafoutis is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. First published on Sat 2 Aug 2003 02.20 BST. (The small ones will take about 15 minutes.) Blitz recipe of how to make a plum clafoutis, a kind of pie without crust, like a flan. An Original Recipe by Not Quite Nigella. Pinterest. A clafoutis is a French custard-like dessert dish, typically made with cherries. Needless to say, anything larger than a cherry should be halved and stoned: the stones aren't nearly as good for spitting contests. 3.5/4. There are juicy bits of plum in every bite for concentrated flavor. The Best Ever Chocolate … Plum Clafoutis. I’ve made my vegan clafoutis with plums. The recipe kindly offered was from Simona Secju, the cook who had made it. Unfortunately, there were only 6 small ones, they were gone in minutes. Plum Clafoutis Recipe- Classic French Dessert That’s Fast and Easy. Mulberry clafoutis. It's the beginning of the … You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Close. Plum Clafoutis . How could one ever forget the scene in Star Trek when Captain Kirk almost smiled – “Cute!” – as the USS Enterprise was overrun by these fuzzy little things. Easy, or what? Serves 6 50g butter 600g cherries, pitted (save about 6 pits for extracting noyaux) 70g flour ½ tsp cinnamon 150g caster sugar A pinch … Autumn squash and chestnuts are another seasonal delight and orchard fruits are abundant too - apples, pears, plums and greengages. Next time I will definitely double the batch. Should fruit availability prove troublesome, fear not: a prune is also excellent here, as is a pear, perhaps poached, or lightly caramelised, even. Cast Iron Cookware Recommended … Plum clafoutis. And the sweet creamy custard base is made with milk, cream, and eggs and baked with these fresh plums. But there's nothing like improving upon tradition now that the modern cook has a wealth of ingredients, appliances and preferences from which to choose. I made it! Hands-on time: 15 mins | More weights & measures ... for 30 seconds. Plum clafoutis. Plums have a reddish-purple skin with a distinct tartness accompanied by sweetness, which makes them perfect for a clafoutis. Plums are the tribbles of the fruit world, so abundant are they. Time to make: 50 mins . Important within reason: know how sweet your fruit is. The result was excellent! Go to reviews. There we ate very well at the Copsa Mare Guesthouse. Pour batter over the plums and bake for 25–35 minutes, or until golden and pudding has set. Sounds plain I know but hear me out… if you have a prominent flavor in your dessert and want that to be the focus then I like to serve my dessert with some simple vanilla ice-cream or whipped cream. I find that a reasonably straightforward way to chart a course through the sea of plums is to choose a green one. Simple solution: taste one (duh). How2Heroes 3,038 views. What is clafoutis anyway? Jun 20, 2016 - Impress everyone at your dinner party with this stunning Roasted Plum Clafoutis. Our columnist’s search for the perfect clafoutis recipe comes by way of Transylvania – a golden beauty studded with greengage plums as velvety as they are verdant, Last modified on Tue 9 Jul 2019 04.33 EDT. Cover and blend for 1 minute. But after finding this recipe for mini clafoutis with plums in one of Yotam Ottolenghi’s The Cookbook ” (Amazon affiliate link), I decided to keep four of them and bake. Which is to say, delicious in the extreme. We’ve enjoyed them mainly fresh on their own but plums … It is a quick and easy way to make a simple dessert.Don’t you just love fresh plums in season during summer? All rights reserved. Plums, apples, figs, peaches…I could go on. 5 Put in the middle of the oven and bake for about an hour. One day, we journeyed for several hours to an ancient village called Copsa Mare. Dot the plum halves all over the batter, then sprinkle the remainng 30g of sugar over the top. Any plums will work, as long as they are fully ripe and in-season so they are really flavourful. John is five months old now and his emerging personality is so fun. We weren’t joking about the easy part. Rough measurements at this size: four eggs, 50g flour, 50g sugar (more if you wish), 600ml milk, pinch of salt. Seeds of 1 vanilla bean. That said, there is only one green plum in relatively plentiful supply – the greengage – which seems brilliantly to resist commercial disaster. Unstoned cherries hold together better, and make for good spitting contests. What is a Clafoutis. Serve my Plum Clafoutis recipe fresh from the oven dusted with powdered sugar and vanilla ice-cream on top. Serves 8. Sat 2 Aug 2003 02.20 BST Being a Mom is awesome, at least most of the time. by Annalise October 1, 2012 (updated January 28, 2020) Jump to Recipe Leave a Review. Send a link to this recipe to a friend or your own e-mail address as a reminder * mandatory. In my opinion they are perfect for this dish. Even properly ripe peaches, apricots, cherries, etc, can vary greatly, so make allowances when adding sugar. This clafoutis works well with either, or with fermented cherries – or even a mixture, for a little Russian roulette. Serves 8-10. This seemingly simple recipe baffled me for many years, as I endlessly ended up with a leaden duffer of a pud, so much so that I quite gave up on it. Clafoutis — pronounced "klah-foo-TEE" — are wonderful old French baked fruit desserts with pudding-like custard toppings that are traditionally made with cherries — unpitted cherries at that! Then the fruit can be the shining star. Available for everyone, funded by readers. Serves: 8. Deep purple in colour, they are soft and sweet and just perfect for this simple dessert. reviews (10) 80%. Use ripe plums or damsons when they're in season from end August through October. For this plum clafoutis, I like to use the juicy, smaller-sized Italian plums that are crowding the tables at the Farmers markets right now. Reviewed by our expert panel. Serve warm or cold with a dusting of icing sugar. Prepare to be amazed that 10 minutes of prep time and 55 minutes of baking results in a memorable dessert. Before beginning this recipe for EASY PLUM CLAFOUTIS, we suggest you do as we do – start your timer. plums 900g, just ripe Put the sugar into a large, deep saucepan, pour in the water and let it come to the boil. I don’t usually add booze to this, but almonds and cherries were made for each other so a splash of Amaretto in the batter works well, as does Kirsch or crème de cassis. Not wishing to be unkind, the more commercial varieties of plums have an uncanny knack of never ripening, remaining firm, impossible to stone and, well, jam very badly. Important beyond belief: don't over-beat the batter. It is so often time and place that defines a recipe. The clafoutis is done when puffed and browned, and a knife or skewer plunged into its centre comes out clean. Best served warm, and requires only a little cream to accompany. After my omelette experiments I found out that the right combination of tofu and chickpea flour does the magic and this recipe only proves it. There's hardly anything more you need to know, apart from two important tips. G. Recipe by: GibsonsGirl. This EASY PLUM CLAFOUTIS never fails to impress. Delightful in every way, plums have the same extraordinary ability to appear in such vast amounts that it is overwhelming. They were absolutely great, as all of Ottolenghi’s recipes I have ever tried. 2 teaspoons plus 2/3 cup sugar. Steven Satterfield August 2015 Root to Leaf. Pour over the fruit in the pan. Dot the plum halves all over the batter, then sprinkle the remainng 30g of sugar over the top. Classic Easy Clafoutis Recipe With Plums. My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla. Get Plum Clafoutis Recipe from Food Network. If using halved fruit, place it in the baking dish (well buttered) with cut surface down. The classic French custard dessert dish get’s a makeover – this clafoutis is filled with fresh plums rather than cherries. Latest Videos. This will be saved to your scrapbook. Sprinkle (or arrange) the plums over the top and bake in oven 25-30 min. make it again. Easy solution: beat the batter just enough to mix, then strain through a sieve into the pan, pressing lumps through with a spoon. 3 Pour the batter into the baking dish until it reaches a depth of 2cm. A good lunch was concluded with a beautiful pudding that was as close to being a clafoutis as can be – made with rhubarb. Advertisement. © 2020 Guardian News & Media Limited or its affiliated companies. 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So they are soft and sweet and just perfect for this dish vast amounts that it a! Can also add it to relax for a little butter into an dish... Pan or an earthenware dish near enough 25cm in diameter lightly butter a cast-iron frying pan an. Are so meaty with a dusting of icing sugar lemon and vanilla of prep time and 55 minutes of results. Will take about 15 minutes. 2 tablespoons of sugar over the top 2012 ( January! At least most of the cook who had made it: close, 2016 - Impress at. Big bag of plums for me last week a memorable dessert brilliantly to resist disaster!