Plum and Lemon Clafoutis

    Recipe Picture:Plum and Lemon Clafoutis

    Plum and Lemon Clafoutis


    194 people made this

    This traditional dessert is best made when plums are in season and really fresh. It fills the house with a gorgeous aroma while baking.

    Serves: 8 

    • 6 tablespoons caster sugar
    • 14 ripe plums, halved and pitted
    • 3 eggs
    • 1 1/4 cups low-fat milk
    • 90g plain flour
    • 1 1/2 teaspoons grated lemon zest
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons icing sugar

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat the oven to 190 degrees C. Butter a 25cm fluted flan tin and sprinkle 1 tablespoon of the sugar over the bottom.
    2. 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 plums.
    3. In a blender, combine the remaining sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
    4. Bake for 50 to 60 minutes or until firm and lightly browned.
    5. Let stand 5 minutes before slicing. Dust with icing sugar before serving.
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    Altered ingredient amounts. I made this for company and it was very easy and good. I did reduce the lemon peel as suggested. I liked that it wasn't too sweet and had a texture similar to creme caramel, which is a favourite. What made it really good was topping it with a plum sauce my husband made with our remaining fruit. He cooked pitted plums down with a bit of water and then sweetened it to taste. Served warm, it was divine. I actually made it again the next day, to see if it was that good, and it was. I am going to try this recipe using apples, brown sugar and a caramel sauce. Stay tuned.  -  29 Sep 2008


    I make lots of this every August when my backyard plum tree is heavy with fruit. A generous slice with coffee is my perfect early-autumn breakfast. I don't usually have lemon zest around so I leave that (and the salt) out, and use only 4 tbl sugar total, and often substitute wholewheat or buckwheat or soy for half the flour, and it's always wonderful. Looking forward to trying it with herb-infused milk this year. Maybe rosemary. Thanks, Marion!  -  29 Sep 2008


    Altered ingredient amounts. This is soooo good. I've never cooked plums before and never made a clafouti. Didn't even know what it was. But this is delicious. I didn't have lemon zest so left it out, but I don't think it made a big difference. It was just fine without. Next time I have a lot of extra plums, I'll make it again. And maybe even try other fruit. The clafouti is a kind of doughy custard, which may not sound appetizing, but don't let that put you off. This really is good.  -  29 Sep 2008

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