Rosie Lovell of Brixton's retro-feel deli has a recipe for Plum Clafoutis in her new book Spooning With Rosie (£18.99, Fourth Estate).
Preheat the oven to 180C/Gas 4. Stone and chop 450g of Victoria plums into 2.5cm pieces. Butter a baking dish and scatter the fruit into this. Beat two medium free-range eggs in a bowl and add 50g plain flour so that it forms a smooth paste. Gradually add 75ml double cream and 150ml milk and 50g caster sugar so that it becomes a creamy batter. Add 1 tbsp Calvados before pouring the mix over the fruit. Bake in the oven for 40 minutes. Serves 4.