Plum clafoutis

1 Preheat the oven to 180 degrees, or 160 if using a fan oven.

2 Halve the plums and remove the stones. If using a mix of smaller or various sized plums, you will need enough to just cover the base of the pan.

3 Place the plums in a large bowl and sprinkle over two tablespoons (30g) of the caster sugar. Add the Kirsch, rum or brandy (if using) and toss the plums well to coat. Cover the bowl and set aside for one hour to macerate.

4 Grease a 16cm wide heavy skillet pan or ovenproof dish with 1tsp of soft butter. Sprinkle half of the demerara sugar into the pan and turn it carefully to coat the sides with sugar.

5 Sift the flour into a medium bowl and add the remaining 45g of caster sugar. In a jug or separate bowl, whisk together the milk, cream, eggs and vanilla seeds or extract until well combined.

6 Slowly pour the wet ingredients into the flour and sugar and whisk well for a minute or two until you have a smooth batter.

7 Arrange the macerated plums cut side up in the prepared skillet pan or dish and pour over the batter. Bake the clafoutis in the preheated oven for 40-45 minutes until golden and puffed up, but still slightly wobbly in the centre.

8 Remove the clafoutis from the oven, leave to stand for five minutes, then sprinkle over the remaining tablespoon of demerara sugar. Serve warm with cold cream or ice cream.

Note: The clafoutis batter can be made up to a day in advance and stored in the fridge. It is best eaten warm, so bake it just before you would like to serve it.