Plum Clafoutis

Plum Clafoutis


226 people made this

About this recipe: 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.


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.

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Reviews (9)


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

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