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Prune Clafoutis


  • Preheat oven to 180°C fan forced (200°C normal).
  • Soak the prunes with the tea and brandy for 30 mins. Then drain well, reserving some of the liquid.
  • To make the batter, beat the sugar and eggs using a hand mixer until foaming. Then add the vanilla, salt and a splash of the reserved soaking liquid. Mix again. Add the flour and milk, and beat until well combined.
  • Place the drained prunes in one layer in a gratin dish. Then pour the batter over the top and cook in the oven for about 40 mins until golden and risen.
  • Sprinkle with icing sugar and serve with a dollop of whipped cream on the side.


  • 250 gm pitted prunes
  • 1 cup hot tea
  • ½ cup brandy
  • 100 gm sugar
  • 4 large eggs
  • seeds from 1 vanilla bean
  • a pinch of salt
  • 100 gm plain flour
  • 350 ml milk
  • icing sugar
  • whipped cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm