A gift from Pablo, a shopping bag full of red plums. His plum trees were absolutely laden, he and his sons simply could not eat enough plums. What a hardship for us. So, our minds raced away… jam, plum cake, poached plums… or clafoutis. Once we had thought that last word, there was no other choice. 
This is our version of an Australian recipe, found online [see the link below]. Ours took longer to cook than the stated 15 minutes. We put it back in and set the timer for another three minutes, twice. But that’s just our oven. It’s not done until the custard is set. When it came out of the oven it was not as magnificently puffy as other clafoutis we have made, but trust me, the taste is wonderful: the eggy batter, not-too-sweet almost sour plums, and the mascarpone. 
Serves 4-6
12 plums, halved, stones removed
½ cup caster sugar
300ml cream
3 eggs
2/3 cup plain flour
1 tsp vanilla essence
Pre-heat the oven to 190C/170F fan. Grease an ovenproof dish and lay the plum halves in a flat layer, cut side down. 
Sprinkle a little sugar over the plums. 
To make the batter, place the cream, eggs, flour, vanilla essence and remaining sugar in a blender. Blend until smooth. Pour over plums, taking care not to disturb the fruit. 
Bake for 15 minutes, until puffy and golden. We served it with a spoonful of mascarpone, let down with a little cream. 
For a different plum clafoutis recipe, made with our yellow plums, click here.
This recipe was selected online, at random, from the search results for ‘plum clafoutis’. It is by Australian supermarket Coles. Click here for loads more Coles recipes. 
5 to remember
un regalo – a gift
una bolsa – a shopping bag
lleno/a – full
muchas dificultades – hardship
la mente – the mind
Filed under: A love of food Tagged: Andalucia, food, living abroad, plums, recipes, Sandra Danby, Spain, travel
