6 small plums, halved and stoned
1½ cups boysenberries or blackberries, fresh or frozen
1/3 cup plain flour
¼ cup caster sugar
1 teaspoon vanilla extract
finely grated zest of ½ an orange
1 cup milk
1 cup crème fraîche
soft butter and caster sugar for greasing the baking dish
1 tablespoon icing sugar plus extra for serving
Preheat the oven to 200˚C. Lightly butter a 25 cm ovenproof baking dish and coat with caster sugar, tipping out the excess sugar. Place the plums, cut side down, in the dish.
Custard: Whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, milk and crème fraîche and whisk until well combined.
Pour the custard around the plums then dot over the boysenberries or blackberries. Dust the top with one tablespoon of icing sugar and bake for 25-30 minutes until the custard is just set and the top is puffed and golden. The pudding deflates quickly when removed from the oven. This is normal and part of the rustic charm of a clafouti. Serve hot or warm, dusted with extra icing sugar.
If using frozen berries, don’t thaw them before placing in the custard.
Crème fraîche: a matured, thickened cream that is slightly soured. It can be added to hot sauces or soups without the risk of curdling, but is also delicious served with puddings. Widely available from supermarkets and food stores.