This easy and delicious Plum Clafoutis is a creamy, sweet dessert that’s perfect for any occasion. With ripe plums and a simple custard batter, it’s quick to make and full of flavor. You can even swap the plums for other fruits you have on hand, making it a flexible and tasty treat!
Ingredients Needed:
- 85g (6 tbsp) white sugar, divided
- 14 Italian prune plums, halved and pitted
- 3 large eggs
- 320ml (1 ⅓ cups) milk
- 85g (⅔ cup) all-purpose flour
- 1 ½ teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1 pinch salt
- ½ teaspoon ground cinnamon
- 30g (2 tbsp) confectioners’ sugar (for dusting)
How To Make Plum Clafoutis Recipe?
- Preheat oven and prepare the pan: Preheat your oven to 190°C (375°F). Grease a 25cm (10-inch) pie plate and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange the plums: Place the plum halves, cut-side down, in a single layer to cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the plums.
- Make the custard: In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Blend for about 2 minutes until smooth.
- Pour and bake: Pour the custard mixture over the arranged plums on the pie plate. Bake in the preheated oven for 50-60 minutes, until the custard is set and lightly browned.
- Finish and serve: Let the clafoutis cool for 5 minutes before slicing. Dust with confectioners’ sugar before serving.
Recipe Tips:
- Use ripe plums: Choose plums that are ripe and sweet for the best taste.
- Don’t overmix: Blend the batter until smooth, but don’t overmix. It should be light, not dense.
- Check with a knife: Stick a knife in the middle to check if the custard is done. It should come out clean.
- Let it cool: Let the clafoutis cool for 5-10 minutes before slicing.
- Use other fruits: Try apples, berries, or pears if you don’t have plums. They work great too!
How To Store Leftovers?
- Refrigerate: Let the Plum Clafoutis cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the Plum Clafoutis completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition Facts:
- Calories: 186 kcal
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 73mg
- Sodium: 63mg
- Potassium: 282mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Plum Clafoutis Recipe
Description
This easy and delicious Plum Clafoutis is a creamy, sweet dessert that’s perfect for any occasion. With ripe plums and a simple custard batter, it’s quick to make and full of flavor. You can even swap the plums for other fruits you have on hand, making it a flexible and tasty treat!
Ingredients
Instructions
- Preheat oven and prepare the pan: Preheat your oven to 190°C (375°F). Grease a 25cm (10-inch) pie plate and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange the plums: Place the plum halves, cut-side down, in a single layer to cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the plums.
- Make the custard: In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Blend for about 2 minutes until smooth.
- Pour and bake: Pour the custard mixture over the arranged plums on the pie plate. Bake in the preheated oven for 50-60 minutes, until the custard is set and lightly browned.
- Finish and serve: Let the clafoutis cool for 5 minutes before slicing. Dust with confectioners’ sugar before serving.
Notes
- Use ripe plums: Choose plums that are ripe and sweet for the best taste.
- Don’t overmix: Blend the batter until smooth, but don’t overmix. It should be light, not dense.
- Check with a knife: Stick a knife in the middle to check if the custard is done. It should come out clean.
- Let it cool: Let the clafoutis cool for 5-10 minutes before slicing.
- Use other fruits: Try apples, berries, or pears if you don’t have plums. They work great too!
Nigella Plum Clafoutis Recipe