I’ve been completely addicted to stone fruit recently… not just because they are naturally sweet and succulent.. but they are also very much seasonal which equals very much affordable… something that has been especially important since the move down to Sydney where grocery prices are exorbitant to say the least… luckily I had an excellent excuse to bake this week… worship ministry meeting!
Worship ministry is a ministry in our church that is responsible for the inspiring church services every week… and as corny as it sounds work a little bit like this tasty clafoutis… separately all the ingredients are pretty bland (except maybe the plums and chocolate)… but by bringing them all together using the right processes and finesse… equal a truly remarkable experience!
Clafoutis is originally a french dish from the Limousin region… traditionally made with dark, sweet cherries (pips left in for added flavour) this twist on a classic takes these beautiful ruby blood plums and transforms them into a concentrated little gem perched in a moussy and rich chocolate pillow… this recipe is so simple to make and yet the results are truly incredible… I expected a light sponge style cake but was surprised to cut into a spongey, thick and warm dessert with the consistency of thick double cream… this ones a keeper so get in quick while the plums are fresh and frugle…
Dark Chocolate and Plum Clafoutis
Adapted from: Donna Hay’s Seasons
1/3 cup plain flour
1/4 cup cocoa
1/3 cup castor sugar
1 tsp vanilla extract
1 cup cream
175g dark chocolate, chopped
5 blood plums
- Place dry ingredients into a large bowl and mix wet ingredients in a jug.
- Whisk the wet ingredients in the dry and stir in the dark chocolate.
- Melt the butter in an oven proof fry pan then fill with the batter.
- Slice the plums in half and top with the plums.
- Bake in a preheated oven at 180 degrees for 30 minutes or until puffed up and cooked through.