Preparation: 15 min.
Cooking: 40 min.
Equipment:
pudding dish
Pour over the egg mixture. Cover with the rest of the puff
pastry, sealing the edges of the pastry sheets firmly together.
Brush the pie lid with the egg yolk, then make a small hole in
the centre to let the steam escape.
Place the pie in the oven. After 15 minutes, cover with a piece
of aluminium foil and continue baking for a further 15 minutes.
After this, turn the oven down to 210°C / 410°F
(gas mark 6-7) and bake for 30 more minutes.
Plum Clafoutis
Wash and stone the plums. Cut each into 6 and set aside.
Pre-heat the oven to 180°C / 355°F (gas mark 4).
Put the butter into a bain-marie* and melt.
In the main bowl, fitted with the main blade and the
Blender
m
ix attachment, combine the flour, sugar and salt.
With the machine running, add the eggs one by one via the
feed tube, followed by the melted butter. Pour the milk in
through the feed tube and blend until the mixture reaches a
smooth consistency.
Generously butter the dish and pour in the preparation.
Scatter the plum pieces over the top.
Bake in the oven for 40 minutes. The cake should shrink
away from the edges of the tin when it is cooked.
Ingredients
(serves 4)
• 3 large purple-skinned
plums
• 100g (4 oz) plain flour
• 2 eggs
• 75g (3 oz) caster sugar
• 25g (1 oz) butter
• 120ml (3 ½ fl oz) luke-
warm milk
• 1 pinch of salt
Dessert
Ingredients
(serves 4)
• 5 medium potatoes
• 1 kg puff pastry
• 400ml (13 ½ fl oz) milk
• 3 eggs + 1 egg yolk
• 100g (4 oz) crème
fraîche
• 150g (5 oz) grated
Cheddar cheese
• 1 tsp ground nutmeg
• Salt and pepper
66
66
VEGETARIAN MENU
To Next Page
Loading...
Need help?
General
