Plum Clafoutis Recipe

As the nights get a little chillier and the days a little longer, what better way to enjoy delicious British plums whilst they’re in season this September.


Serves 4-6


125ml milk
125ml double cream
2-3 drops vanilla essence
4 free-range eggs
170g caster sugar
1 tbsp plain flour
30g butter
500g plums, cut in half, stones removed
2 tbsp brown sugar
30g flaked almonds (optional)
icing sugar, for dusting
serve with double cream or crème fraiche


Plum Clafoutis



1.Preheat the oven to 180°C

2.Pour the milk, cream and vanilla into a pan and boil for a minute. Remove from the heat and set aside to cool.

3.Tip the eggs and sugar into a bowl and beat together until light and fluffy. Fold the flour into the mixture, a little at a time.

4.Pour the cooled milk and cream onto the egg and sugar mixture, whisking lightly. Set aside.

5.Place a little butter into an ovenproof dish and heat in the oven until foaming. Add the plums and brown sugar and bake for 5 minutes, then pour the batter into the dish and if using the flaked almonds, scatter over the top.

6.Cook in the oven for about 30 minutes, until golden-brown and set but still light and soft inside.

7.Dust with icing sugar and serve immediately with cream.