Plum Clafoutis

It has been eight months since I wrote in my blog but now I am back and keener than ever! By no means have I been avoiding the kitchen in these eight months, however. I am happy to say (as there would be something seriously wrong if I had 'gone off' cooking!) that I am still brimming with culinary passion :)

This afternoon I made my first ever clafoutis, making some use of our glut of garden plums. The recipe I used is from Michel Roux's Pastry book and thus has a pastry crust (much to my surprise, as a clafoutis neophyte!). I was extremely pleased with the way my pate briseée turned out (it is delicate, flaky and beautifully short even on the base - I was also pleasantly surprised to find it relatively easy to work with) and the baked custard element of the clafoutis was utterly delicious, flavoured generously with vanilla and a splash of brandy. However, all of that was slightly overpowered by the wince-worthy tartness of our homegrown plums :/ I think that if I had used the traditional cherry or another, sweeter soft fruit (such as peach, pear or apricot) it would have been a real star, so I would still thoroughly recommend this recipe :)

full recipe coming soon...