Gluten-Free Holiday Baking by Ellen Brown

Author:Ellen Brown
Language: eng
Format: epub
Publisher: Cider Mill Press

Plum Clafouti

Clafouti originated in the Limousin region of France. It is a very light dessert that combines fruit and a batter to produce a “cake” with the texture of a popover.

Yield: 6 to 8 servings

Active time: 10 minutes

Start to finish: 35 minutes

1 cup granulated sugar

1/4 cup brown rice flour

2 tablespoons cornstarch

6 large eggs, at room temperature

2 cups whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon salt

3 cups diced sweet ripe plums

2 tablespoons unsalted butter, cut into bits

Vanilla ice cream (optional)

1. Preheat the oven to 400°F, and grease a 9x13-inch baking pan.

2. Reserve 3 tablespoons sugar; combine remaining sugar, brown rice flour, cornstarch, eggs, milk, vanilla, and salt in a food processor fitted with a steel blade or in a blender. Puree until smooth.

3. Arrange plum pieces in 1 layer in the prepared baking pan, and pour custard over them. Bake for 20 to 25 minutes, or until top is puffed and springy to the touch. Remove the pan from the oven and increase the oven temperature to broil.

4. Sprinkle with remaining 3 tablespoons sugar, dot with butter, and broil clafouti under the broiler about 3-inches from the heat for 1 minute or until it is browned. Serve immediately with ice cream, if using.

Note: The batter can be prepared up to 1 day in advance and refrigerated, tightly covered. Do not bake the cake until just prior to serving.

Variation:

Any fruit that holds its shape and cooks in a relatively short amount of time is a candidate for this dessert. These include blueberries, sliced peaches, sliced apricots, and pitted sweet cherries.

Brown & Polson in Paisley, Scotland, have been selling cornstarch, which they call cornflour, since 1840, and a man named Orlando Jones patented it in the US a year later. During the “Emergency,” as the Irish called World War II, a special act was passed setting the maximum price for Brown & Polson Cornflour in Ireland at 5 pence a 1/4 pound package.

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