KEY POINTS:
500g small dark plums
30g flour
pinch of salt
60g sugar (or honey)
4 eggs
600ml milk
4 tbsp cognac
Put the washed, unpitted plums in a shallow, buttered baking dish.
Make a batter by sifting the flour and salt into a bowl. Add the sugar. Beat in the eggs, one by one and the milk.
Strain this mixture over the plums and sprinkle the cognac over the top. Bake the clafoutis in a moderate oven for 45 minutes or until golden. Sprinkle with sugar and eat warm or at room temperature.
You can substitute the plums with prunes if need be.