Chocolate Plum Clafoutis

Jack Ingram

Ingredients:

  • A little butter, for greasing your tray
  • 5 tablespoons sugar for lining your tray
  • 2 ripe Riverland plums sliced into wedges

For The Batter:

  • 65g Blanched almond meal
  • 20g Flour plain
  • 160g Caster sugar
  • 3 Whole free range eggs
  • 4 Free range egg yolks
  • 310g Pure cream
  • 40g Cocoa powder

To Serve:

  • 100g mascarpone
  • 20g roasted and chopped hazelnuts
  • 5 tablespoons Ligurian bee honey

Method:

  1. Heat oven to 190C/fan. Butter a 23cm flan dish or tin (not loose-bottomed), then coat with the butter and sugar. Arrange the plums over the base.

Batter:

  1. Whisk all the batter ingredients together until smooth, starting with the eggs and cream then adding the sugar and dry ingredients. pour it over the fruits filling the tray by 2/3, bake for 20-25 mins until risen and golden brown.

To Serve:

  1. To serve sprinkle your roasted hazelnuts on top followed by a generous spoon of mascarpone, finally finish by drizzling your honey. Serve warm straight from the oven.

Our friends at Wine Selectors suggest pairing this dish with a Sparkling red.

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