Flaugnarde

Method

Stone and halve the plums, then arrange them skin-side down in a buttered baking dish. Whisk together flour, caster sugar and salt in a large bowl. In another bowl, beat the eggs with milk and vanilla until smooth, then pour onto the flour mixture and whisk until you have a thin, lump-free batter. Pour the batter over the plums, dot with small knobs of remaining butter, and bake at 200°C for 35-40 minutes until golden and set but still slightly wobbly in the centre. Remove from the oven and dust generously with icing sugar while warm. Serve at room temperature or slightly warm, with crème fraîche if desired.