Clafoutis de prunes

Serves 6 to 8.  Requires a round cake mold 8″ in diameter, 1-1/2″ deep or a baking dish about the same size.

6 oz pitted prunes
1 cup of water
1/4 cup of sugar
1 Tbsp of rum
1 stick of butter
3 eggs
3/4 cup of sugar
1/3 cup of flour
1/3 cup of cornstarch
1 small teaspoon of baking powder

  • Combine prunes, water and sugar in a saucepan.
  • Bring to a boil and cook for 2 minutes.
  • Turn off the heat.
  • Add the rum, cover and cool completely.
  • Drain and reserve the liquid.
  • Quarter the prunes.
  • Cream the butter (smear with the heel of hand until very smooth).
  • Beat the eggs for one minute in the electric mixer then dribble in the sugar and continue beating until pale yellow.
  • At low speed, beat in the butter a tablespoon at a time.
  • Don’t worry if the mixture looks curdled.
  • Sift the flour, cornstarch and baking powder together.
  • At low speed, beat the dry ingredients into the batter.
  • Fold the prunes into the batter with a rubber spatula.
  • Butter the mold and pour the batter into it.
  • Tap on the counter to level the mixture.
  • Bake on the middle rack of the oven for 45-60 minutes at 350°F.
  • The top of the cake should be gold and the sides should pull away from the pan.
  • Cook the reserved prune liquid until it thickens to a syrup.
  • When the cake is baked and unmolded, brush the syrup over the cake.