Recipe

Plum & hazelnut clafoutis

We love a clafoutis recipe for a fast and easy way to serve up a beautiful pudding any night of the week. Use any in-season fruit you like - stone fruit, especially, work well.

Sep 02, 2020 7:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

  • 500 gram red-flesh plums
  • 60 gram butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 4 eggs
  • 1/2 cup (60g) ground hazelnuts
  • 300 millilitre pouring cream
  • 1/4 cup (70g) roasted skinless hazelnuts, halved
  • 1 1/2 teaspoon icing (confectioners') sugar

Method

Plum & hazelnut clafoutis
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Cut plums in half; remove and discard stones. Place plums, cut-side up, in a greased 1-litre (4-cup) shallow ovenproof dish.
  • 3
    Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Whisk in eggs, one at a time, then whisk in ground hazelnuts and cream until just combined. Pour batter between plums.
  • 4
    Bake clafoutis 40 minutes or until golden and a knife inserted in the centre comes out clean.
  • 5
    Serve clafoutis warm, topped with hazelnuts and dusted with icing sugar.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food