Plum and Blackberry Clafoutis

I think I jinxed myself last week.

I was talking about how I haven’t been sick forever, for years actually, and how strange that was.

Then when Mr Man and I went away to the beach for a night over the weekend, I woke up – you guessed it – SICK.

And it has really taken it all out of me. I don’t think I ever remember being this sick, or the last time I took a sick day from work.

I actually don’t know what to do with myself. I have strict orders from loved ones to keep my behind firmly planted on the couch (I’m not very good at relaxing, you see).

I have been constantly drinking tea, slurping chicken soup and Vietnamese pho, reading books, and catching myself up on all the misery that is daytime TV. All while it’s super warm and sunny outside. Somehow being sick is much more suitable to winter weather!

Anyway, I’ve been locked in the house and haven’t been able to do anything. Quite literally. It took all the energy I had for me to just wash my hair. So I haven’t even been able to bake! And the whole time I’ve been sick, I’ve been wishing and hoping that I still had some of this clafoutis leftover! Because how good is warm custard baked over fresh fruit?! So good!

I’ve been reading (well, now that I’m sick with nothing else to do, I’ve finished reading) David Lebovitz’s The Sweet Life in Paris. The book is funny, insightful (particularly for anyone planning a trip to Paris!) and filled with recipes at the end of every chapter.

The recipes seem lovely and I’ve got quite a number bookmarked for me “to bake” across the book and this was numero uno on the list!

I’ve made clafoutis for you before in the form of a tart, but I have to say this version is better. With the addition of butter in the recipe, it’s a little richer, and the lack of a pastry shell makes the whole thing a lot quicker and easier to put together.

Fruit goes in a baking dish, the batter gets whisked together and poured over the top, and then the whole thing gets baked. It was a quick dessert that I whipped up on Friday, but the leftovers could also serve as a lovely breakfast, straight from the fridge. X

P.S. The photos of the scooped serve of clafoutis shows it as being a bit sloppy. In reality it sets firm as it cools a little, and can be sliced and served neatly, like this tart. However I made it last minute and was chasing the light for these photos, so apologies.

Recipe adapted from David Lebovitz’s The Sweet Life In Paris.