Chocolate Plum Clafoutis
Jack IngramIngredients:
- 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:
- 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:
- 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:
- 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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