Plum Clafoutis

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Reverting back to patterns of childhood, I have been doing the grocery shopping with my mum for the past six months. Moving back into a busy home, we slipped into a rhythm where the shopping became our thing, time together each week. Gradually, as we shopped, weeks passed and the summer stone fruit began to leave the shelves – these Teagan plums were some of the last. I was drawn to their dusty, frosted blue. Beautiful both in themselves and as an ingredient, I felt compelled to cook with them. I had had a general awareness of this very much French dessert but had never eaten or made it. I’ve said before that my recent delight in baked dessert is very much recent, so that probably has something to do with clafouits’ absence from my repertoire! After some Internet research I settled on this one from Honest Fare as a guide to work from. Here follows my suggested variation. Gabi from Honest Fare suggests that you can refrigerate any leftovers, which is helpful to know. However, my suspicion is that there will be no need for concern! The busy, hungry household I mentioned earlier made very swift work of it!

Ingredients:
1 1/4 cups milk
1/3 cup sugar
3 eggs
1/3 cup whole wheat flour
1/3 cup almond meal
1/4 tsp salt
1 Tbs vanilla
2-3 tsp lemon zest (to taste!)
1/4-1/2 tsp nutmeg (to taste!)
6 teagan plums
1 cup raspberries
sprinkle of brown sugar

Method:
1. Preheat oven to 175oC.
2. Combine the milk, sugar, eggs, flour, almond meal, salt, vanilla, lemon zest and nutmeg in a tall jug. Use a handheld blender (like a Barmix) to blend the ingredients well (this step could also be done in a bench top blender or by whisking really, really thoroughly!).
3. Pour about 1-2cm of batter into the bottom of a greased baking dish (I used a glass pyrex pie dish). Bake in oven for about 8-10 minutes so that the mixture becomes firm enough to hold the fruit up!
4. Rinse, and chop the plums into quarters, removing the stones. Scatter these, and the raspberries, artfully over the just-cooked-base. Pour the remaining batter over the fruit and return to the oven.
5. Bake for about 45 minutes, longer depending on your oven. The batter will puff up around the plums and turn a golden colour round the edges. Check that it is set through before removing from the oven and serving.
6. Whipped cream, ice cream, custard even greek yoghurt would be perfect served alongside this light fruit dessert. Enjoy!

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