Plum and hazelnut clafoutis
500g red-flesh plums
60g butter, softened
110g caster sugar
60g ground hazelnuts
300ml pouring cream
70g roasted skinless hazelnuts, halved
1½ tsp icing sugar
Preheat oven to 180°C. Cut plums in half; remove and discard stones. Place plums, cut-side up, in a greased 1-litre (4-cup) shallow ovenproof dish.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.
Whisk in eggs, one at a time, then whisk in ground hazelnuts and cream until just combined. Pour batter between plums.
Bake clafoutis for 40 mins or until golden and a knife inserted in the centre comes out clean.
Serve clafoutis warm, topped with hazelnuts and dusted with icing sugar.