Bake a jamun clafoutis this weekend

Jamun Clafoutis

Adapted from a recipe by Nigel Slater
500g- Jamun (Black Plum)
2 tbsp- Sugar
2 tbsp- White wine (optional)
80g- Sugar
2- Free range eggs
90g- Flour
150ml- Milk
½ tsp- Vanilla extract
30g- Butter, melted
2 tbsp- Demerara sugar
Some icing sugar for dusting

Celebrate jamuns and mulberries instead of blackberries and blueberries that are hauled halfway from across the world (Source: Bijal Vachharajani)

*Stone the jamuns and cut them in half.

* Toss them with 2 tbsp of sugar and wine. Leave to macerate for a couple of hours.

* Butter a baking dish and dust it with the demerara sugar.

* Put the jamuns at the bottom of the pan.

* Preheat oven to 180C/ 350F.

* Beat the sugar and eggs together.

* Add sieved flour, milk and vanilla extract, and mix well. Stir in the melted butter.

* Pour the batter over the jamuns. Bake for 35 minutes until golden brown.

* Dust with icing sugar.

* Serve warm with custard or ice cream. Though a cold jamun clafoutis is quite delicious as well.

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