Monday, 29 September 2014

Prune Clafoutis

This is absolutely delicious and so easy to make, essentially batter poured around fruit and baked. I stew the prunes in light wine syrup. Serve with thick cream or icecream.

Prune Clafoutis

To Stew the Prunes
To make the syrup allow 1 1/2 cups liquid and ½ cup of sugar to each cup of pitted prunes. Put liquid, sugar and prunes into a saucepan and simmer for approximately 10 minutes, allow the prunes to cool in liquid. Add a little extra water if it is evaporating. For this version I used 2 cups water, 1 cup Marsala wine and 1 cup sugar.

Small Dish

1 cup prunes, pitted and stewed
2 eggs
1/4 cup sugar
1 teaspoons vanilla
1/3 cup plain flour
3/4 cup milk

serves 4

Large Dish

2 cups prunes, pitted and stewed
 4 eggs
½ cup sugar
2 teaspoons vanilla
2/3 cup plain flour
1 1/2 cups milk

serves 8 

Grease the dish, I use butter in preference to oil for this. If using oil make sure it is a bland sort such as canola.

Remove prunes from the syrup and arrange evenly over the bottom of the dish.

Beat eggs and sugar together until light and fluffy

Quickly beat in flour and milk and beat again to combine

Pour batter over the fruit.

Bake in a moderately hot oven 180 deg c until the batter is set and the top golden brown.

Remove from oven and allow to cool.

Serve at room temp or just warm. Dust with a little icing sugar just before serving.

This is what it looks like when you spoon it out - the batter should be just set batter and soft squidgy prunes.

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