Plum clafoutis
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Serves:     people
Notes from Anna

This comforting delicious batter pudding is impressive yet really easy to make. Just make sure that you sift the flour as it will make a huge difference to the batter.

For a less fiddly alternative, use blueberries and blackberries instead of plums. You’ll need about 400g of berries.



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  1. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  2. Wash, stone and quarter the plums. Grease a 26cm diameter shallow oven proof dish, sprinkle with a tablespoon of sugar and arrange the plums in circles in the bottom.
  3. Break the eggs into a mixing bowl, add the remaining sugar and beat together with a balloon whisk. Sift the flour into the mixture. Add the ground almonds, milk, vanilla extract and a pinch of salt and beat to a smooth batter.
  4. Pour the batter over the plums and bake in the oven for 35 minutes until puffed and golden. Remove from the oven and dust with icing sugar. Serve warm with cream or custard.

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