Plum clafoutis is a wonderful French classic – a melt-in-the-mouth dessert somewhere between a baked custard and a flan, yet even creamier in texture. The addition of ground almonds pairs beautifully with fresh, seasonal plums. It’s wonderfully simple and quick to make: just blend the ingredients together, much like a pancake batter, pour over the fruit and bake. Highly recommended!
Ingredients for plum clafoutis:
- 50 g ground almonds
- 25 g plain flour
- 100 g caster sugar
- 2 large eggs
- 2 large egg yolks
- 250 ml double cream
- 500 g plums
Additionally:
- butter, for greasing the dish
Butter a 23 cm tart tin or a similar ovenproof baking dish.
Stone the plums and arrange them in the dish, cut side up, reserving a few halves for the top.
Place all the remaining ingredients into a blender and blend until smooth. Pour the batter into the dish, aiming between the plums so that most of the fruit remains visible on top. Arrange the reserved plum halves over the surface.
Bake at 180°C for 40–45 minutes, or until the top is lightly golden and the centre is just set. You can check for doneness with a skewer if needed. Remove from the oven and serve warm, dusted with icing sugar.
Enjoy!
Recipe source: BBC Good Food.
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