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Sweet and Sharp Plum Clafoutis

Grease an 8 cup ovenproof dish with the butter and coat with sugar.

Place the fruit in the dish, cut side up.

Pour chilled batter around plums. Bake for 35-40 minutes or until custard is puffed up and golden.

Dust liberally with icing sugar when warm.

Serve warm with whipped brandy cream or vanilla bean ice cream.

Thanks Big J for bringing along the Californian juice.

NOTE - Ceramic bakeware is perfect for this type of dish as it doesn't allow the food to dry out and cooks the custard evenly. My Emile Henry Le Grande Pie Dish is an absolute favourite and I seriously recommend you invest in one. Whats best is that once the clafoutis is cooked you don't need to turn it out, just serve it to the table in the dish. 

Purchased from Moore Wilsons.


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