Prune Clafoutis

Before starting this Prune Clafoutis recipe, organise all the necessary ingredients.

Fill a saucepan with water and bring to a simmer...

... then add 2 tea bags and turn off the heat.

Leave to infuse for a few minutes.

Add the prunes in the simmering tea...

... and set aside for one hour.

When the prunes are hydrated, pour the milk in a saucepan and bring to a boil.

Place the eggs in a bowl...

... add the castor sugar...

... and blanch with a whisk.

Add the flour...

... and whisk vigorously to avoid lumps.

Add the Armagnac liquor and combine.

When the milk starts to boil, pour it over the preparation...

... while whisking carefully, until incorporated.

Grease the bottom and sides of a baking dish with a knob of soft butter, spreading it with your fingers.

Squeeze the prunes gently with your hand and arrange over the bottom of the dish.

Pour the hot clafoutis batter over the prunes.

Place the baking dish over a baking sheet...

... and bake in a fan-assisted oven at 180°C (gas 4) for 40 minutes.

When cooked, the surface should be golden and slightly puffed. The clafoutis will fall and deflate while cooling down.

Leave to cool at room temperature. Serve at room temperature and store any leftover clafoutis in the fridge. Enjoy!