Seasonal Summer Fruit Clafoutis

Seasonal Summer Fruit Clafoutis

by Josiah Meldrum August 30, 2021

This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.

Makes 6 to 8 servings

Ingredients

  • 400g Mirabelle Plums, halved - or other fruit such as Plums, Apricots, Cherries or Strawberries, chopped into approx 1cm pieces.
  • 1tsp Rapeseed Oil, or other mild cooking oil, for greasing
  • 1tbsp Apple Syrup (optional)
  • 1tbsp Rum (optional)
For the Batter
  • 100g Flour - almost any flour will work well. We like a Wholemeal YQ Flour or Botanical Blend Flour for extra aromatic breadth of flavour
  • 70g Golden Caster Sugar
  • 3 Eggs - either hens eggs or chia eggs (for each chia egg mix 1tbsp Chia Seeds with 2½tbsp water and leave to stand for 5 minutes)
  • 250ml Milk - PureOaty Oat Drink works brilliantly or use any other fullish fat milk or alternative
For Sprinkling
  • 1 tbsp Light Muscovado Sugar (or Golden Caster Sugar)

Method

  1. Preheat the oven to 180C.
  2. Lightly oil a baking or flan dish (approx 23cm)
  3. Spread the fruit over the base of the dish and drizzle over the apple syrup and/or rum, if using.
  4. Mix the batter ingredients together, by hand or in a blender, and pour over the fruit.
  5. Pour over the batter and sprinkle over the extra sugar.
  6. Bake for 20 to 25 minutes, until lightly browned.



Josiah Meldrum
Josiah Meldrum

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Syrian Lentils with Slow-Fried Onions
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More