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Plum clafoutis


Preparation : 15 min Resting : -
Cooking : 40 min Equipment : pudding dish
Difficulty :
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for 4 :
3 large purple-skinned plums
2 eggs
25 g (1 oz) butter
1 pinch of salt
100 g (4 oz) plain flour
75 g (3 oz) caster sugar
120 ml (3 ½ fl oz) lukewarm milk
 
1Wash and stone the plums. Cut each into 6 and set aside. Pre-heat the oven to 180°C/355°F (gas mark 4). Put the butter into a bain-marie and melt.
2In the main bowl, fitted with the main blade and the Blendermix attachment, combine the flour, sugar and salt.
3With the machine running, add the eggs one by one via the feed tube, followed by the melted butter. Pour the milk in through the feed tube and blend until the mixture reaches a smooth consistency.
4Generously butter the dish and pour in the preparation. Scatter the plum pieces over the top.
5Bake in the oven for 40 minutes. The cake should shrink away from the edges of the tin when it is cooked.

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