In a small pan, gently warm the Armagnac, and soak the prunes until plump. Alternatively, soak the prunes overnight for a more boozy effect.
In a large bowl or dish, mix the ground almonds, flour and the sugar. Break the eggs in to the centre and whisk to incorporate the dry ingredients a little at a time. Beat well to ensure there are no lumps. Add the milk and the cream to the mixture.
Preheat the oven to 180°C.
Butter and sugar the moulds. Place a few pieces of rhubarb in the base of each mould then pour over the clafoutis batter.
Transfer to the oven and cook for 25 minutes. Remove the clafoutis from the moulds once cool and dust with icing sugar.
Serve with a dollop of creme fraiche
«The batter can be made entirely with ground almonds for a gluten-free dessert.»