Prune and orange clafoutis

5 October 2013

Prune and orange clafoutis Clafoutis—a sort of baked pancake—requires very little effort, but looks and tastes rather impressive. Although it works well with most fresh and dried fruit, my favourite clafoutis is made with prune and orange. I based this loosely on a recipe by Mark Bittman, but I find Bittman’s clafoutis a little too sweet and firm for my taste, so I use less flour and sugar. If you don’t have any orange-flavoured liqueur you could use brandy or sherry instead.

  • For six servings:
    12–15 prunes
    A splash of Cointreau or Grand Marnier
    Zest and sliced flesh of one orange
    3 eggs
    ⅓ cup castor sugar
    ⅓ cup flour
    1½ cups milk
    ½ tsp vanilla bean paste, or 1 tsp vanilla essence
  • Leave the prunes to soak in the liqueur for at least 20 minutes and heat the oven to 180°C. Grease a baking dish (about 20 cm square) and scatter the prunes and orange slices across the bottom.
  • Beat together the eggs and sugar until light and foamy, then beat in the flour, milk, vanilla, and orange zest until they form a smooth batter. Pour the batter over the fruit and bake for about 15–20 minutes, until the clafoutis is golden brown and still a little wobbly.
  • Serve warm or cold accompanied by vanilla ice cream, whipped cream, or thick yoghurt.