How do you deal with the stinky cold, that you’ve had for the last two weeks? You make yourself a delicious pudding with a drop or two (or three…) of booze, and watch it go away! Perhaps I should have done it sooner, but as they say: ‘better late, than never’…
In UK October is known for many challenges that people like to set for themselves. So for example, we have ‘Stoptober’, for those who are quitting smoking, ‘Sober for October’ for those who deciding not to drink in that month, and so on (you got the gist of it). And when I was asked by my work colleague, if I would like to join the challenge of ‘who can loose the most inches of their body’ during October, I was the keenest bean in the office to go for it. Because last few months are not what I would call my most active ones (read ‘NOT ACTIVE AT ALL’), this was a perfect opportunity to stay motivated and have a good reason for locating the whereabouts of my gym card.
Rather than waiting until October, I gave myself a bit of an early start and been sweating my butt off as of the last week of September (it’s not cheating by the way, it’s called ‘planning and thinking ahead’). And it was going great (if we skip the part, where I tell you how I have almost passed out during my first couple of spinning classes), up until two weeks ago… As a result of all this ‘keep fit’ (or that’s what I think anyway), I’ve ended up with this stinky cold, endless sniffles and the worse cough everrrrrrrrr!
After trying every remedy known to a man, and not seeing any signs of improvement, my other half asked me why I don’t just ‘drink some booze to kill this virus’? And to be honest, I was asking myself this very same question! My grandma always says, how the best remedy for anything, is drinking a shot of homemade cherry or port (ideally, once a day as a precaution measure). And she is still going strong, so it must be true! 😉 Therefore, without any hesitation, I was on my way to the kitchen, to say hello to ‘the booze cupboard’…
And so the idea for this vegan plum clafoutis with brandy was born! Suddenly, I’ve remembered seeing this recipe a while ago in Delicious Magazine, and it was for classic clafoutis with nectarines, which looked soooo tasty! Plus it had brandy added to it, and I just knew I will have to try making it! Because I’ve used and abused booze in my 20’s, as a result, nowadays, even a thought of downing a shot of anything gives me shivers. However, adding booze to the delicious pudding- this sounds like music to my ears!
Seems like this pud was exactly what I needed! And the best thing abut making clafoutis, is that you can use pretty much any fruit to make it. Once you decide which fruit you will be using, it couldn’t be any easier to make this super tasty nom! Because all what you have to do is just pour the batter over it and let it bake! As the original recipe requires eggs, this time, as my egg replacer, I have opted in for a silken tofu. And it worked just fine! Smooth, light texture, gentle hints of brandy and juicy plums with just enough sharpness from the fruit to keep the perfect balance. Winner!!!
Maybe it was just a pure coincidence, but after stuffing my face with this vegan plum clafoutis with brandy, my cold went away almost immediately! Perhaps destroying a whole pudding, like this one is not the best way forward if you are participating in the weight loss challenge. But if you are looking for a mood booster, or a super cosy and easy dessert to impress your guests with, look no further, you found it here!
This plum clafoutis with brandy taste best with vanilla ice cream or dollop of whipped coconut cream. Hope you will enjoy it! I’m off to do my spinning class, still want to win that challenge! 🙂
- 6-8 large plums thinly sliced
- 1 g pack silken tofu about 300
- 50 g ground almonds
- 50 g flaked almonds
- 3 tbsp plain flour
- 100 g golden caster sugar
- 1/2 cup apple sauce*
- 3-4 tbsp almond yogurt
- pinch of salt
- 3 tbsp brandy
Heat the oven to 180 C, put half plums and half of flaked almonds in the baking dish.
Blend together tofu, yogurt and apple sauce. Transfer into a medium bowl and set aside.
In a separate bowl, stir together ground almonds, flour, sugar and pinch of salt.
Slowly whisk in the wet mixture into dry, mix well, until you get a smooth batter, add brandy and stir a bit more.
Pour it over the fruit and almonds in the dish, then lightly lay the remaining plums on top and scatter over the remaining flaked almonds.
Bake for 40- 45 minutes, until there's only the barest of the wobble in the middle when you shake the dish.
Remove from the oven and allow to cool for about 10- 15 minutes.
*Recipe for Apple Sauce can be found here