How to make plum clafoutis – recipe | Felicity Cloake Masterclass

This French dessert comes in many forms, from crunchy Yorkshire pudding-like creations to cream flans sold cold by the slice, but all are topped with a layer of fruit de saison (although, strictly speaking, anything without cherries is a flognarde). This deliciously rich version with plums and almonds, inspired by the recipe of three-star chef Guy Savoy, is also gluten-free.

Preparation 20 minCooking 45 minFor 6 people

300g plums (about 10-12) Butter, for greasing 2 tbsp demerara sugar (optional) 50g corn flour 100g ground almonds A pinch of salt ¼ tsp of mixed spices, or nutmeg or cinnamon (optional) 3 eggs100g caster sugar300g full cream (see step 6)100ml full cream milk

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You can use cherries for this instead of plums (indeed Mr. Savoy does) although you may need more to fill the dish. I don't bother pitting the cherries for this, both because it slows the ensuing binge eating and because the pits are supposed to add flavor to the finished pudding, but be sure to warn guests if you follow suit.

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Indeed, almost any fruit that is in season, or that you have in the freezer, will do great in a clafoutis, although I find very juicy and sour berries, such as blackberries and raspberries, can sink into the batter and affect the consistency of the cake (the results are extremely tasty, however).