Plum and Lemon Clafoutis


181 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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Reviews (5)


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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