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Ginger, Cinnamon and Plum Clafoutis Recipe


Photography Yuki Sato. Styling Sarah Tuck

I love warm puddings, and this lovely, easy clafoutis is perfect for a vatta dosha. The ginger and cinnamon add a lovely warming touch. Serve with cream or ice cream. Serves 4

INGREDIENTS

3 eggs

½ cup sugar

Pinch of salt

½ cup flour

2 tablespoons melted butter

1½ cups half and half (or 1 cup milk and ½ cup cream)

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

1 850g tin of Black Doris plums or 4-6 fresh plums if in season, halved and stoned

METHOD

Preheat the oven to 180°. Butter a 22-23cm skillet or pie dish.  

In a large bowl whisk together the eggs, sugar and salt. Add the melted butter, followed by the half and half or milk/cream and spices. Pour the batter into the pan and arrange the plums on the top. Bake for 30-35 min or until just set.

Dust with icing sugar and serve warm with ice cream.

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