Plum Clafoutie Recipe

350 g/12 oz ripe plums, halved and stoned (pitted)
75 g/3 oz granulated sugar

250 ml/8 fl oz/1 cup water
50 g/2 oz/0.25 cup butter, melted
100 g/4 oz/1 cup plain (all-purpose), flour

2 eggs
300 ml/0.5 pt/1.25 cups milk
30 ml/2 tbsp flaked (slivered) almonds (optional)
Icing (confectioners') sugar, for dusting

Method:

Put the plums in a saucepan with the sugar and water. Heat gently until the sugar melts, then simmer gently for 8 minutes. Brush a 1 liter/1.75 pt/4.25 cup ovenproof dish with a little of the melted butter. Lift the plums out of the syrup with a draining spoon and lay, cut-sides down, in the dish. Pour the syrup into a serving jug.
Put the flour in a bowl. Make a well in the center and add the eggs and half the milk. Beat well until smooth, then stir in the remaining milk and melted butter. Pour over the plums and scatter with flaked almonds, if using. Bake in a preheated oven at 200°C/400°F/gas mark 6 for about 30 minutes until risen and golden. Dust with a little icing sugar and serve warm with the reserved plum syrup.