Plum clafoutis

  • 1 hr cooking
  • Serves 6
  • Print


Plum clafoutis
  • 10 small_piece plums (750g), halved, seeded
  • 1 cinnamon stick, halved
  • 1/4 cup (60ml) water
  • 1/4 cup (55g) firmly packed light brown sugar
  • 2/3 cup (160ml) milk
  • 2/3 cup (160ml) pouring cream
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (35g) plain (all-purpose) flour


Plum clafoutis
  • 1
    Preheat oven to 200°C (180°C fan forced). Grease shallow 2.5-litre (10-cup) ovenproof dish.
  • 2
    Place plums in medium baking dish with cinnamon and the water, sprinkle with brown sugar. Roast about 15 minutes or until plums soften.
  • 3
    Remove cinnamon from dish and add to medium saucepan with milk, cream and extract, bring to the boil. Cool, remove cinnamon stick.
  • 4
    Whisk eggs and caster sugar in medium bowl until light and frothy, whisk in flour then whisk mixture into cream mixture.
  • 5
    Place drained plums in shallow ovenproof dish, pour cream mixture over plums.
  • 6
    Bake clafoutis about 30 minutes or until browned lightly. Serve dusted with sifted icing (confectioners') sugar.


If plums are not in season, use a 1kg (2-pound) jar of whole plums. Drain, halve and seed them before using.

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