Secreted Victorias

Life has had a definite French flavour for me lately, probably because my sister, who is married to a Frenchman from the Limousin and who lives in France, has been visiting.

I read of the Victoria's Secret Angels In Paris lingerie shoot, which took place overnight on Wednesday, in this morning's paper. The models wore angel wings and posed in the square surrounding The Louvre and on the Alexandre III bridge over the Seine for the Christmas campaign.

Mr Q coincidentally presented me with a friend's gorgeous Victoria plums which he had swapped for some of his tomatoes and they were just crying out to be baked. Not a boring crumble or pie for me this week. They just had to be secreted in a clafoutis Limousin. There the clafoutis is made from half-wild cherries, complete with the stones for flavour. The batter is a bit like that used for a Yorkshire pudding. I used a heavily modified James Martin recipe, ditching most of the sugar and taking the precaution of using a bain marie. When plums are used it is actually called a  flaugnarde.

It was a triumph, so light and sensuously slippery on the palate. :) Vive la France!