Plum clafoutis

Photo: Simon Lambert
Photo: Simon Lambert
The dish may sound complicated but rest assured it is not!

This is a classic French dessert often served with cherries, but I have a lot of plums to use up and they work beautifully.

Serves 4

Preparation: 30 minutes
Cooking: 30-35 minutes
Skill level:  Easy 

500g plums, cut in half and stones
3 Tbsp sugar
1 tsp almond essence (optional)
20g butter, plus extra for greasing
3 eggs
3 Tbsp sugar, plus extra for oven dish
tsp vanilla extract
1 Tbsp flour or gluten-free flour
70ml cream
55ml milk


Soften the plums in the sugar and almond essence for 30 minutes or longer if possible.
Heat the oven 180degC.
Lightly butter a 10cm (approx) diameter oven dish. Sprinkle with a little sugar and shake it around the dish, tip out excess.
Melt the butter in a small saucepan until the butter goes a light golden colour and has a nutty aroma. Immediately remove from heat and set aside.
Whisk together the eggs, sugar and vanilla.
Add the flour and butter and mix well to combine.
Whisk in the cream and milk.
Fold through the plums and any juice.
Pour the batter into the prepared dish and bake for 30-35 minutes or until a skewer comes out clean.
Best eaten warm.

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