A clafoutis is an old-fashioned batter pudding usually studded with juicy, preserved or abundant stone fruits. It is best served warm with thick, melty cream.
This pudding can either be very light or rib-sticking depending on how long you bake it. If you bake it for a short time it is like a souffle, and if you leave it double time it becomes more like a nicolotta (Venetian bread pudding).
If you leave it to cool, you can slice it into sweet and stodgy wodges the next day for picnics or lunchboxes.
- 2 whole eggs
- 3 yolks
- 250ml coconut cream
- 50g ground almonds
- 100g coconut blossom sugar or unrefined natural sugar
- 1/4 teaspoon of freshly grated or ground nutmeg
- 70g unbleached flour
- 1 tsp natural vanilla paste
Mix all ingredients except the flour together in a mixing bowl with a whisk. Get a little air in the mix, then sift in the flour and gently incorporate. Don’t overmix. Allow to rest.
- 10 medium plums halved and quartered
- 50g butter or coconut oil
- 1 tbsp coconut blossom sugar
- 1/4 teaspoon of cinnamon
Melt the butter and coconut sugar , toss in the plums and cook until soft. Mix in the cinnamon. Allow to cool.
Line your dish with melted butter or coconut oil and ground toasted almonds. Pour in the mix and stud the batter with the fruit and juice, reserve some juice for pouring over later.
Bake at 170 C for 12 – 15 min and check the middle – it should be spongy and soft but not runny and raw. If you want a firmer pudding for cooling and slicing the next day, then bake for another 10 min.
Serve with more plums and whipped coconut cream. Drizzle some of the leftover juice over the top.