Clafoutis aux plums
- Put the washed, unpitted plums in a shallow, buttered baking dish.
- Make a batter by sifting the flour and salt into a bowl. Add the sugar.
- Beat in the eggs, one by one and the milk.
- Strain this mixture over the plums and sprinkle the cognac over the top.
- Bake the clafoutis in a moderate oven for 45 minutes or until golden.
- Sprinkle with sugar and eat warm or at room temperature.
- You can substitute the plums with prunes if need be.