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Blood plum clafoutis

You'll need

4 eggs (55gm each) 250 gm caster sugar 80 gm plain flour 400 ml thickened cream   Vanilla cream 100 ml thickened cream 75 gm caster sugar 1 vanilla bean, split and seeds scraped 250 ml (1 cup) double cream   Spiced plums 150 gm caster sugar 2 cinnamon quills ½ tsp Chinese five-spice 6 ripe blood plums, scored


  • 01
  • For vanilla cream, combine thickened cream, sugar and vanilla seeds in a saucepan over medium heat, stirring until sugar dissolves, then cool slightly. Place double cream in a bowl, gradually whisk in vanilla cream mixture until smooth and combined. Refrigerate until set (2-3 hours).
  • 02
  • Preheat oven to 150C. For spiced plums, bring sugar, spices and 300ml water to the boil in a saucepan over medium-high heat, stir until sugar dissolves. Add plums, remove from heat, cover and stand until skins split (3-5 minutes). Remove plums from syrup using a slotted spoon. When cool enough to handle, peel, halve, remove stones and cut flesh into wedges. Divide plums among six 200ml-capacity moulds. Return syrup to heat, bring to the boil, cook over medium-high heat until syrupy and reduced by half (10-12 minutes), cool completely and set aside.
  • 03
  • Whisk eggs, sugar and flour in a bowl until just combined (do not overwork). Add cream, stir gently to combine. Pour batter over plums, bake until just set (15-20 minutes). Serve immediately with vanilla cream and plum syrup.

“My partner and I had a lovely blood plum clafoutis at The Argo on a recent trip to Melbourne. Could you press chef Peter Ojansuu for the recipe?”
Tamar Shihab, via email

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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