Plum Clafoutis


  • 6 Plums de-stoned & cut into slices
  • 3 Eggs large
  • 175 ml Milk
  • 1 tsp Vanilla extract
  • 75 g Caster sugar plus extra for lining the tin
  • 35 g Plain flour
  • Butter or baking spread for greasing the tin


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Grease a pin tin, or flan dish, with the butter and sprinkle caster sugar all over it

  3. Arrange the prepared plums in the tin in your desired pattern

  4. In a bowl whisk the eggs, caster sugar, milk and vanilla extract together

  5. In another bowl, measure out the flour. Slowly pour the egg mixture into the flour bit by bit, whisking with each addition, until a smooth batter is formed

  6. Pour the batter over the plums, start in the centre and the batter will naurally fill up the gaps between the fruit

  7. Bake for 30minutes or until puffed up, golden brown and with a slight wobble

  8. Serve warm with custard or ice cream. Or allow to cool to room temperature and serve with cream

  9. Leftovers can be kept in the fridge for 2 days, but it is best eaten on the same day as otherwise it can go soggy