If you've not heard of a clafoutis before, it's a French dessert made with fruit baked in a batter that is similar to a Yorkshire Pudding or a Dutch Baby. The batter puffs up in the oven and surrounds the fruit in a creamy sweet batter that is almost like a set custard. You can make a clafoutis using other fruits such as cherries, apricots, and blackberries. I chose to make a Plum Clafoutis because I love the apperance of their red skins and orange centres, especially after they've been baked! This is a great seasonal dish, and a bit different than the typical crumble or pie.
How to make Plum Clafoutis
To start, grease a pie tin with butter, then sprinkle sugar all over the tin. Slice up the plums and arrange them in the tin. In a bowl, whisk the milk, eggs and vanilla extract together. Weigh out the flour in another bowl, then pour the milk mixture into the flour bit by bit, and whisk until a smooth batter forms. Pour the batter over the plums.
Bake for 30 minutes, until the clafoutis puffs up and is golden brown.
How should the clafoutis be served?
Serve the Plum Clafoutis warm with ice cream or custard, or at room temperature with cream.
How long does the clafoutis last and can it be frozen?
It is best eaten fresh, but you can store it in the fridge for 2-3 days. You can eat it cold, but you can also reheat it in the oven or in the microwave. Heating it in the oven will make it less soggy.
Recommended equipment & ingredients*
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More plum recipes...
- 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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
- Grease a 9" pin tin, or flan dish, with the butter and sprinkle caster sugar all over it
- Arrange the prepared plums in the tin in your desired pattern
- In a bowl whisk the eggs, caster sugar, milk and vanilla extract together
- 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
- Pour the batter over the plums, start in the centre and the batter will naurally fill up the gaps between the fruit
- Bake for 30 minutes or until puffed up, golden brown and with a slight wobble
- Serve warm with custard or ice cream. Or allow to cool to room temperature and serve with cream
- 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