Whip up this Plum and vanilla clafoutis for a classic French dessert everyone will love. Ready in three easy steps, it's sweet, fruity and delicious.
Ingredients
1 tbs caster sugar
4 plums, halved, stoned
4 Coles Australian Free Range Eggs
1/2 cup (110g) caster sugar, extra
3/4 cup (185ml) milk
2/3 cup (100g) self-raising flour
1 tsp vanilla bean paste
30g butter, melted
Icing sugar mixture, to dust
Ice-cream, to serve
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Grease a 5cm-deep, 17cm (base measurement) pie dish. Sprinkle with caster sugar, shaking out any excess sugar.
Step 2
Place the plum, cut-side up, in the prepared dish. Whisk the eggs, extra caster sugar and milk in a bowl. Add the flour, vanilla and melted butter and whisk to combine. Pour the egg mixture into the dish. Bake for 40-45 mins or until puffed and golden. Stand for 5 mins to cool slightly. Dust with icing sugar and serve with ice-cream.
Preheat oven to 180°C. Grease a 5cm-deep, 17cm (base measurement) pie dish. Sprinkle with caster sugar, shaking out any excess sugar.
Step 2
Place the plum, cut-side up, in the prepared dish. Whisk the eggs, extra caster sugar and milk in a bowl. Add the flour, vanilla and melted butter and whisk to combine. Pour the egg mixture into the dish. Bake for 40-45 mins or until puffed and golden. Stand for 5 mins to cool slightly. Dust with icing sugar and serve with ice-cream.
