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Serves: 6
We found this clafoutis recipe when flicking through Chris and Jeff Galvin's beautiful cookbook, Galvin: A Cookbook De Luxe (Absolute Press, £25). Just looking at all the Michelin-starred chefs' classic French dishes made us want to hop across the channel and settle into a little French farmhouse.
Clafoutis is traditionally made with cherries, and this twist on the classic French favourite is worth a try at home – try it for Sunday lunch pud. The Galvins used greengages in their recipe, but we couldn't find them for love nor money this afternoon, so used plums instead – they work just as well.
What's your favourite French pud? Tell us in the comments box below.
Clafoutis with vanilla ice cream
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