Plum Clafoutis

“The perfect dessert to complete a meal, light and sweet and so easy to prepare.”


  • Serves: 8
  • Prep: 20 min
  • Cook: 25 min


  • 16 ripe plums
  • Unsalted butter
  • Caster sugar

Clafoutis Batter

  • 600ml milk
  • 400ml double cream
  • 400g caster sugar
  • 12 eggs
  • 100g plain flour
  • 100g ground almonds
  • Salt

Apricot Brandy Syrup

  • 150g caster sugar
  • 120ml water
  • 3 tbsp apricot brandy


  1. Lightly butter and sugar individual baking dishes or one larger dish.
  2. Cut the plums in half and remove the stone.
  3. Cut the plums into slices and loosely scatter into the bottom of the dishes.
  4. Sieve the plain flour into a bowl and add the caster sugar, ground almonds and salt.
  5. Mix the eggs, cream and milk together in a separate bowl.
  6. Gently whisk the egg mixture into the dry ingredients until well mixed.
  7. Boil the water and sugar together to create thickened syrup.
  8. Add the apricot brandy, stir well and brush over the clafoutis. (More apricot brandy maybe added for a stronger flavour.)
  9. Pour the batter over the plums.
  10. Bake in a pre-heated oven at 190°C for approx. 20 – 25 minutes. The pudding should have risen more around the edges and should have just set in the middle.
  11. The cooking time may vary according to the size of your baking dish.
  12. Remove from the oven, brush with apricot brandy syrup and serve with clotted cream.

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