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.
