Plum Clafoutis

10:45 am on 11 January 2013

(serves 6-8)


  • butter and castor sugar ( for the dish)
  • 8 plums (stoned and halved)
  • 3 Tablespoons Kirsh or Cognac
  • icing sugarfor sprinkling


  • 60g castor sugar
  • 4 eggs
  • 30 gm flour
  • 30gm almond meal
  • pinch salt
  • 250ml milk
  • 250ml cream

1.5 litre baking dish


Butter the baking dish, and then sprinkle it with castor sugar, turning and tilting the dish until evenly coated. Spread the plums evenly  in the dish. For the batter, put the sugar in a bowl, add the eggs, and whisk until light and frothy, (1 or 2 minutes). Add the flour, almond meal and salt and stir just until smooth. Do not overbeat or the pudding will be tough. Stir in the milk. 

(The plums and batter may be prepared an hour or two before baking and kept covered at room temperature.)

Heat the oven to 190°C

(If the batter has sat, it may have separated slightly, so stir to mix it, and then strain it over the plums.) Bake the pudding until browned and just set – this takes about 50 minutes to 1 hour.

Let cool for 5 – 10 mins, then sprinkle with the kirsh. Dust generously with icing sugar and serve warm.

From Summer Noelle

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