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Plum Clafoutis - Organic Box News 14.09.2010

Mattby Matt, 9 yr, 6 m ago in Blog
Comments | Tags: Autumn, desserts, Box News

Apart from a few peppers in the very largest it’s all UK produce in the vegetable boxes this week. The broccoli, tomatoes and leeks are locally grown and the lettuces are from Herefordshire. The larger boxes have a portion of ‘Pink Fir Apple’ potatoes. This is a classic old salad variety (a salad potato is one that keeps a firm and waxy texture when boiled) and is delicious hot or cold. They are a fiddle to peel so are best just scrubbed and cooked in their skins. Large no-potatoes boxes have the first of this season’s celeriac. In the fruit boxes the English apples are ‘Red Windsor’ and the plums are ‘Victoria’. Large boxes have English ‘Guyot’ pears (keep them in the fridge as they ripen very quickly). Sadly our supplier of local free range eggs is ceasing production soon. We’re looking around for an alternative supplier (any tips gratefully received) but will still have organic free range eggs from our usual suppliers in Thirsk and Darlington.


I think we’ve sent out clafoutis recipes before but this one is rather special, being incredibly opulent and buttery. Normally a clafoutis is made with cherries, particularly the sour cherries that we occasionally stock in the summer, but plums, greengages and Mirabelle cherry plums work well too. Based on a recipe in Michel Roux’s ‘Eggs’...

  • 65g unsalted butter,
  • 350g plums stoned and quartered. Peak season for UK plums  id=

For the batter

  • 2 large eggs,
  • 80g plain flour,
  • 60g unsalted butter melted and cooled,
  • 60g granulated sugar and a little extra for dusting,
  • 160ml milk
  1. In a bowl beat the eggs and mix in the flour.
  2. Whisk in the melted butter, then gradually the sugar and milk.
  3. Preheat the oven to 180c and use 40g of butter to grease a 20cm diameter dish.
  4. Spread the fruit over the base, cover with the batter and bake for 10 minutes.
  5. Cut the remaining butter into small pieces and scatter over the top, and bake for a further 25 minutes.
  6. Dust with sugar and leave to stand for 5 minutes or so before serving.
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