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.
6 tablespoons caster sugar, divided
14 ripe plums or damsons, halved and stones removed
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
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
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.
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.
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.
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.
Let stand 5 minutes before slicing. Dust with icing sugar before serving.
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