Name: Plum Clafoutis
Ingredients: 500 g Dark plums; halved & stoned OR; 440 g Canned plums; well drained; 1 c Self-raising flour; 3 Eggs; 1/2 c Caster sugar; 1/2 c Reduced-fat milk; 1 tb Icing sugar; sifted

[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Super1	6	servings

INGREDIENTS

500	g	Dark plums; halved & stoned OR
440	g	Canned plums; well drained
1	c	Self-raising flour
3		Eggs
1/2	c	Caster sugar
1/2	c	Reduced-fat milk
1	tb	Icing sugar; sifted

INSTRUCTIONS

1 . Arrange plums, cut side down, in a lightly greased 25 cm flan dish.
2. Sift flour into a bowl and make a well in the centre. Break eggs into
well, add caster sugar and milk and mix to form a smooth batter.
3. Pour batter over plums. Bake in a moderate oven (180C) for 45 minutes or
until firm and golden. Serve hot or cold, sprinkled with icing sugar.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.

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