Serves 4

You can make a clafoutis with pretty much any stone fruit. I like to add a dash of liqueur to the batter to enhance the flavour of the fruit – in this case, a little armagnac.

65g plain flour
Pinch of sea salt
100g caster sugar, plus a tbsp
2 large free-range eggs
3 large free-range egg yolks
250ml double cream
2 tbsp armagnac
20g butter, plus extra for greasing
Icing sugar, for dusting
4 large plums
1 tbsp toasted flaked almonds

1 Put the flour, salt and sugar in a food processor and whiz for a few seconds to mix. Add the eggs, egg yolks, cream and armagnac and blend to a smooth batter, scraping down the sides of the bowl a few times. (If preparing ahead, tip the mixture into a jug, cover with clingfilm and chill overnight.)
2 Preheat the oven to 190C/Gas 5. Brush a large ovenproof gratin dish, about 25cm in diameter, with the softened butter, then dust with a little icing sugar.
3 Cut the plums in half, remove their stones and pat dry. Melt the butter in a nonstick pan. Dredge the plum halves in sugar, then add to the pan, cut-side down. Cook over a high heat until slightly caramelised at the edges. Transfer the plums to the prepared gratin dish, cut-side down.
4 Give the clafoutis batter a stir, then pour over the plums in the gratin dish. Scatter over the toasted flaked almonds. Bake for 20-25 minutes until risen and golden brown. Gently press the centre of the clafoutis – it should be set. If not, bake for another 5-10 minutes. Dust with icing sugar and serve warm.

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