September Baking: Plum Pudding Clafoutis
Each week there is something new in season at the farmer's market to get excited about.
This week it is plums!
I love baking with plums. I bought a few different varieties this time, but don't ask me what they are, cause I didn't pay attention.
I used a few different types in this DELICIOUS, super easy plum pudding.....aka "clafoutis" if you are French.
If you have some figs laying around, feel free to throw them in here too, they go so nicely with the plums.
4 ripe plums, pit removed and sliced
3/4 cup sugar (plus some for dusting the pan)
1 cup of heavy cream
1/2 tsp almond extract
1/2 tsp cinnamon
1/2 cup flour
Preheat oven to 400F.
Butter a 2 quart baking dish or 9" pie plate and dust with granulated sugar to coat.
Lay the sliced plums on the bottom of the dish.
Whisk the rest of the ingredients to create a batter. Let sit 10 minutes (not sure why most clafoutis recipes say to do this....but I always do it).
Pour the batter over the fruit and bake in the 400F oven for 15 minutes.
Turn the oven down to 350F and bake an additional 20 minutes.
The top will be puffed and golden, then deflate as soon as you take it out of the oven.
Let cool a few minutes before digging in.
You can dust with powdered sugar if you like, but we just ate it for breakfast.