French plum pie

Preheat the oven to 180 ° C. Preferably use Reine Claudes and remove the seeds. When using another, larger plum, it is recommended to remove the hard sheets and cut the plums in four.

Coat a round refractory dish with a diameter of about 24 cm with the butter. Divide the plums over the bottom of the dish.

Make a thick batter of flour, milk, eggs, sugar and salt. Pour the batter onto the plums in the dish.

Put the dish in the oven for about 30 minutes. Check whether the batter is cooked. Cut the cake, which is eaten warm or lukewarm, in points.