PLUM CLAFOUTIS RECIPE RECIPES

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PLUM CLAFOUTIS RECIPE - BBC FOOD



Plum clafoutis recipe - BBC Food image

Halved plums are covered in a light batter and then baked in the oven to make this traditional French dessert. British plums are at their best in September, so make the most of them then and try this simple pud.

Provided by James Martin

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 12

125ml/4½fl oz milk
125ml/4½fl oz double cream
2-3 drops vanilla essence
4 free-range eggs
170g/6oz caster sugar
1 tbsp plain flour
30g/1oz butter
500g/1lb 2oz plums, cut in half, stones removed
2 tbsp brown sugar
30g/1oz flaked almonds (optional)
icing sugar, for dusting
double cream, to serve

Steps:

  • Preheat the oven to 180C/350F/Gas 4.
  • Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.
  • Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.
  • Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.
  • Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and scatter with flaked almonds, if using.
  • Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.
  • Dust with icing sugar and serve immediately with cream.

PLUM CLAFOUTIS RECIPE | EPICURIOUS



Plum Clafoutis Recipe | Epicurious image

The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.

Provided by Steven Satterfield

Yield 6 Servings

Number Of Ingredients 9

1 tablespoon unsalted butter
6 to 8 medium plums
2/3 cup granulated sugar
4 eggs
1/2 cup unbleached all-purpose flour
1/4 teaspoon fine sea salt
1 1/2 cups whole milk
1 tablespoon vanilla extract
Confectioners' sugar

Steps:

  • Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

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PLUM CLAFOUTI RECIPE - FOOD FANATIC
Tart plums make this Plum Clafouti a fabulous and unique breakfast. You'll love the custardlike filling.
From foodfanatic.com
Reviews 3.7
Total Time 55 minutes
Calories 136 calories per serving
  • Preheat oven to 350°F. Grease a pie plate with butter or canola oil spray. Slice plums, discarding pits. Arrange slices in the pie plate, covering as much of it as possible. Whisk together eggs, milk, and vanilla. In another bowl, mix together sugar, flour, cinnamon, salt, and nutmeg thoroughly. Add the egg mixture and beat well. Pour batter over plums. Bake for 40 minutes. Clafouti will puff up in the oven, and then deflate slightly as it cools. Serve with powdered sugar sprinkled on top, if desired.
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These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you'd like, sift some powdered sugar over the clafoutis before serving.
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  • Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
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This French dish is traditionally made with black cherries – plums add a British orchard twist
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Cuisine French
Calories 131 kcal per serving
  • Leave to stand for 5 mins, dust lightly with icing sugar and serve warm.
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PLUM CLAFOUTIS - IRISHTIMES.COM
From irishtimes.com
Total Time 100 minutes
  • 1 Preheat the oven to 180 degrees, or 160 if using a fan oven. 2 Halve the plums and remove the stones. If using a mix of smaller or various sized plums, you will need enough to just cover the base of the pan. 3 Place the plums in a large bowl and sprinkle over two tablespoons (30g) of the caster sugar. Add the Kirsch, rum or brandy (if using) and toss the plums well to coat. Cover the bowl and set aside for one hour to macerate. 4 Grease a 16cm wide heavy skillet pan or ovenproof dish with 1tsp of soft butter. Sprinkle half of the demerara sugar into the pan and turn it carefully to coat the sides with sugar. 5 Sift the flour into a medium bowl and add the remaining 45g of caster sugar. In a jug or separate bowl, whisk together the milk, cream, eggs and vanilla seeds or extract until well combined. 6 Slowly pour the wet ingredients into the flour and sugar and whisk well for a minute or two until you have a smooth batter. 7 Arrange the macerated plums cut side up in the prepared skillet pan or dish and pour over the batter. Bake the clafoutis in the preheated oven for 40-45 minutes until golden and puffed up, but still slightly wobbly in the centre. 8 Remove the clafoutis from the oven, leave to stand for five minutes, then sprinkle over the remaining tablespoon of demerara sugar. Serve warm with cold cream or ice cream. Note: The clafoutis batter can be made up to a day in advance and stored in the fridge. It is best eaten warm, so bake it just before you would like to serve it.
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PLUM CLAFOUTIS - IRISHTIMES.COM
From irishtimes.com
Total Time 100 minutes
  • 1 Preheat the oven to 180 degrees, or 160 if using a fan oven. 2 Halve the plums and remove the stones. If using a mix of smaller or various sized plums, you will need enough to just cover the base of the pan. 3 Place the plums in a large bowl and sprinkle over two tablespoons (30g) of the caster sugar. Add the Kirsch, rum or brandy (if using) and toss the plums well to coat. Cover the bowl and set aside for one hour to macerate. 4 Grease a 16cm wide heavy skillet pan or ovenproof dish with 1tsp of soft butter. Sprinkle half of the demerara sugar into the pan and turn it carefully to coat the sides with sugar. 5 Sift the flour into a medium bowl and add the remaining 45g of caster sugar. In a jug or separate bowl, whisk together the milk, cream, eggs and vanilla seeds or extract until well combined. 6 Slowly pour the wet ingredients into the flour and sugar and whisk well for a minute or two until you have a smooth batter. 7 Arrange the macerated plums cut side up in the prepared skillet pan or dish and pour over the batter. Bake the clafoutis in the preheated oven for 40-45 minutes until golden and puffed up, but still slightly wobbly in the centre. 8 Remove the clafoutis from the oven, leave to stand for five minutes, then sprinkle over the remaining tablespoon of demerara sugar. Serve warm with cold cream or ice cream. Note: The clafoutis batter can be made up to a day in advance and stored in the fridge. It is best eaten warm, so bake it just before you would like to serve it.
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RED PLUM CLAFOUTIS | ASDA GOOD LIVING
This French dish is traditionally made with black cherries – plums add a British orchard twist
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Reviews 4
Total Time 1 hours our 10 minutesins
Cuisine French
Calories 131 kcal per serving
  • Leave to stand for 5 mins, dust lightly with icing sugar and serve warm.
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CHERRY CLAFOUTIS | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 305 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Mix all the batter ingredients with a pinch of sea salt in a blender or food processor until totally smooth, then set aside for 20 to 30 minutes.
    3. Meanwhile, grease a 25cm round baking dish with the softened butter, then sprinkle over the sugar.
    4. Dot the cherries (stoned, if you prefer) around the base of the dish, then place in the oven for 5 minutes so the fruit can begin to soften.
    5. Remove the dish from the oven and pour over the batter until the cherries are just covered. Return to the oven to bake for about 30 to 35 minutes, or until puffy and golden.
    6. Dust the clafoutis with icing sugar and serve lukewarm.
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