This week's entry is a plum and almond clafoutis pudding. If you like eggy, nutty, sour fruit puddings then this will tick all your boxes, made slightly healthier (ahem) with a dollop of creme fraiche *rose petals not a prerequisite*!
8 plums - butter - 3 tbsp golden caster sugar - 150ml milk - 150ml creme fraiche - 150g caster sugar - 2 tsp almond extract - 6 eggs - 80g plain flour - flaked almonds
Pre-heat your oven to 180c/gas mark 6
In a bowl, put the milk, creme fraiche, caster sugar, almond extract and eggs, and combine with a whisk. Sift in the flour gradually while whisking, then set aside for an hour or so in the fridge for the bubbles to settle.
On the hob, heat a knob of butter in an oven safe pan/dish until golden, then add a sprinkling of golden caster sugar. Once melted, place the stoned plums face down until slightly softened, then turn over and place in the oven for 5 minutes.
Pour the batter in to the hot pan (being careful not to knock over the fruit), with a scattering of flaked almonds and cook for 30 minutes until golden brown.
Serves 8 - 10