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Plum Clafoutis

11 Aug 2021

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With the super summer we’ve had fruit is ripening quickly and this year will be super sweet with all those sunshine sugars. Did you know that 24th August is Plum Day? The perfect time to try this baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.

6 tbsp caster sugar
14 plums, halved and destoned
3 eggs
300ml semi-skimmed milk
75g plain flour
1 1/2 tsp lemon zest
1 dsp vanilla
1 pinch salt
1/2 tsp ground cinnamon
2 tbsp icing sugar

Prep:10min › Cook:1hr › Ready in:1hr10min
• Preheat the oven to 190 C /
180 C Fan.
• Butter a 25cm fluted flan tin
and sprinkle 1 tablespoon of
caster sugar over the bottom.
• Arrange the plum halves, cut
side down, so that they
cover the entire bottom of
the pie dish.
• Sprinkle 2 tablespoons of
sugar over the top of the
• In a blender, combine the
remaining 3 tablespoons of
sugar, eggs, milk, flour,
lemon zest, cinnamon,
vanilla and salt. Process
until smooth, about 2
minutes. Pour over the fruit
in the pan.
• Bake for 50 to 60 minutes in
the preheated oven, or until
firm and lightly browned.
• Let stand 5 minutes before
slicing. Dust with icing sugar
before serving.

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