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Sunday Magazine Recipe: Prune Clafoutis

Clafoutis reminds me a lot of my childhood; my grandma would always have one ready-made in the fridge. You can use whatever fruit you like (cherries are the traditional French way to go), but seeing as it's not cherry season, I've used prunes, which are always cheap and easy to get your hands on. This is a deceptively simple dessert, but always impresses.

Prune Clafoutis

Serves 8

30g butter, melted
4 organic eggs
Zest of ½ orange
80g soft brown sugar
125ml whole milk
125ml cream
1 tsp vanilla extract
1 tbsp ground almonds
100g prunes
30g sliced almonds

Preheat the oven to 170c fan bake.

Pour the melted butter into a shallow ovenproof dish, approx 20cm wide, making sure it coats the sides too.

In the bowl of an electric mixer with a whisk attachment, whisk the eggs, orange zest and sugar until light and fluffy – about 3 minutes on high. You want to add some volume to the mixture, but not too much or your clafoutis will sink in the oven.

Fold the ground almonds into the egg mixture. Finally, pour in the milk, cream, and vanilla, whisking lightly to incorporate.

Pour the batter into the greased dish and evenly drop in the prunes. Scatter with the sliced almonds.

Bake for approximately 30 minutes until golden brown and set but still light and soft inside.

Serve warm with cream.

To store, cover well with plastic wrap and keep in the fridge for up to a week.

Photo: Emma Boyd