Plum clafoutis

    1 hour 10 min

    My take on the traditional dessert - it fills the house with a gorgeous aroma of plums, lemon and vanilla. Use ripe plums or damsons when they're in season from end August through October.

    309 people made this

    Serves: 8 

    • 6 tablespoons caster sugar, divided
    • 14 ripe plums or damsons, halved and stones removed
    • 3 eggs
    • 300ml (1/2 pint) semi-skimmed milk
    • 75g (3 oz) plain flour
    • 1 1/2 teaspoons lemon zest
    • 1 dessertspoon vanilla
    • 1 pinch salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons icing sugar

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat the oven to 190 C / Gas mark 5. Butter a 25cm fluted flan tin and sprinkle 1 tablespoon of caster sugar over the bottom.
    2. Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie dish. Sprinkle 2 tablespoons of sugar over the top of the plums.
    3. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
    4. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.
    5. Let stand 5 minutes before slicing. Dust with icing sugar before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (156)


    Altered ingredient amounts. the second time i made the clafoutis, i left out the lemon zest just b/c i didn't have a lemon. the clafoutis was gorgeous either way! don't leave out the cinnamon, tho!  -  17 Sep 2009


    very good! the icing sugar on top is nice.  -  06 Aug 2008


    Delicious! Made it for a family potluck and it was everyone's favourite dessert! Pretty healthy too.  -  06 Aug 2008