This traditional French pudding is delicate and exotic and full of class, but it is entirely simple to whip up! It would work beautifully with any sort of stone fruit, but I opted for fresh plums and cherries to create an vibrant and festive dessert. Clafoutis is essentially the delightful marriage of sponge cake and baked custard. Soft, juicy fruits lay nestled in almond meal, eggs and cream, which bake to form a soft, velvety and surprisingly light pudding that is wonderfully offset by crispy flaked almonds and plenty of icing sugar.

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