Clafoutis aux Pruneaux

Soak the prunes in the hot tea, cover and let soften for 30 minutes or until the tea is cool. Drain and pour the armagnac over the prunes. This can be done well in advance.

Preheat the oven to 175°C.

Butter a shallow 1 1⁄2 litre baking dish and dust with sugar or flour Whisk the eggs in a large mixing bowl until they are pale and thick. Add the flour and sugar and continue beating until smooth. Add the milk little by little until you have a golden satiny batter. Drain the prunes well and arrange them in the prepared dish in an even layer. Add a tablespoon of the remaining armagnac liquid to the batter and stir in. Pour the batter carefully over and around the prunes without disturbing them. The batter should just fill the pan. It will swell and puff up when cooking but deflate when removed from the oven.

Bake for 45 minutes or until a knife inserted in the center of the clafoutis comes out clean. Cool and serve from the dish while still warm or leave until completely cool. The prunes continue to perfume the clafoutis and the fragrant smell of Gascony will fill your kitchen. Serves 6