Clafoutis, a deliciously light winter dessert, is typically filled with black cherries. We've used prunes soaked in brandy for a boozy flourish (or soak them in Armagnac, a classic combination in south-west France). Start this recipe a day ahead to macerate the prunes.
- 140 gm pitted prunes
- 120 ml brandy
- 4 eggs
- 80 gm caster sugar
- 20 gm plain flour
- 225 ml pouring cream
- 1½ tbsp finely chopped blanched almonds
- Pure icing sugar, for dusting
- Vanilla-bean ice-cream, to serve (optional)
- 1Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.
- 2Preheat oven to 180C and butter four ovenproof dessert bowls (15cm-18cm diameter). Separate 2 eggs, reserve whites and place yolks in an electric mixer with remaining whole eggs and sugar and whisk until pale and creamy. Add flour and whisk to combine, then stir in cream and almonds. Whisk eggwhites in a separate bowl to soft peaks and fold into batter. Divide batter among bowls, scatter with prunes and bake on a tray until golden brown and just set with a slight wobble in the centre (8-9 minutes).
- 3Dust clafoutis with icing sugar and serve hot with ice-cream and reserved brandy.