Episode: 6
Title: Plum Clafoutis
Broadcast: July 16th 2017
Presenter: Scott Taylor & Russell Blaikie

We are making a tongue-twister named dish, Clafoutis which is a traditional dish from the North-end of France. We are making it using plums and Camel milk!

Will make a 25cm flan dish, (approx 6-8 serves)

• 5 large plums, if they are small use 6-8
• 1 tablespoon caster sugar
• Pinch of cinnamon

The batter:

• 4 eggs
• 1 teaspoon vanilla essence
• Finely grated zest of ½ a lemon
• 360 ml camel milk
• 30 mls Old Youngs 1827 Gin
• 120 grams melted butter, plus butter to wipe the clafoutis dishes
• 130 grams castor sugar
• 130 grams plain flour

To serve:

• Fresh whipped cream

Method:
First prepare your plums:

• Preheat oven to 150c
• Halve plums and remove stone
• Place onto a baking sheet and sprinkle with sugar and a small amount of cinnamon
• Place into oven and cook until they just begin to soften, depending on ripeness, this will take 5-10 minutes
• Remove and cool. Reserve.

To make the Clafoutis:

• Preheat oven to 180C.
• Combine eggs and sugar.
• Add the vanilla essence to the eggs together with the lemon zest and gin. Beat lightly together.
• Add milk and beat while pouring the melted butter into the mix.
• Tip in castor sugar, and gradually beat in the flour to make a smooth batter.
• Brush the flan dish 25cm with a little melted butter, place plum halves into the base of the dish and flood the dish with batter.
• Place into oven to cook for approximately 25-30 minutes.
• Clafoutis will be cooked when a skewer inserted into the centre of the pudding comes out clean.
• Serve warm with a dob of fresh cream

Delish
W: www.yourlifestyle.tv