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Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe! Traditionally made with cherries, I've swapped them for plums.
By Gemma Stafford | | 13
Last updated on November 12, 2019
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I was inspired to make this recipe more out of necessity than anything else. Meaning my neighbor’s kids bought me over a big bowl of ripe plums from their garden and I needed to use them ASAP.I wanted to make a dessert that would really let the fresh fruit shine through but also worked great for a summers evening and I think a plum clafoutis does both.
What is Clafoutis?
Clafoutis, sometimes spelled clafouti (Cla-fu-tea), is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick eggy batter. The clafoutis is dusted with powdered sugar and served warm, sometimes with ice-cream and cream.
How do You Serve Clafoutis?
Serve my Plum Clafoutis recipe fresh from the oven dusted with powdered sugar and vanilla ice-cream on top. Sounds plain I know but hear me out… if you have a prominent flavor in your dessert and want that to be the focus then I like to serve my dessert with some simple vanilla ice-cream or whipped cream. Then the fruit can be the shining star.
Just a note about clafoutis: once it sits out at room temperature for a while it will naturally deflate. That’s why I give it a few minutes to cool down and then serve it up.
Can I Use Something Other Than Plums?
Absolutely! Cherries are a classic in a Clafoutis but you can really use any of your favorite seasonal fruit like peaches, blueberries, raspberries, or even pears. A fruit that is a little more delicate and light will really compliment this dessert.
How Do You Know When Clafoutis is Done?
You will follow similar guides here as a souffle almost. It will puff up and also you do want to get a little color around the edges and on top. One thing I don’t want you to do is to worry it isn’t baked correctly. If it has risen and is golden brown after the hour then you are good to go.
How do I Store aClafoutis?
This dessert is best eaten straight from the oven but if you have any leftovers store then covered in the fridge for 24 hours.
How Long Does aClafoutisLast?
I recommend keeping it for 24 hours at the most. After this time the fruit can start to bleed into the batter making it soggy. Basically, get stuck in!
Get more fruit dessert recipes!
- Strawberry Shortcake
- Mini Blueberry Pies
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Plum Clafoutis
4.73 from 29 votes
Print Recipe
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Author: Gemma Stafford
Servings: 10
- Dessert
- Fruit
- Frying Pan
- Oven
Prep Time 25 minutes mins
Cook Time 1 hour hr 5 minutes mins
Total Time 1 hour hr 30 minutes mins
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Author: Gemma Stafford
Servings: 10
Ingredients
- 1 tablespoon (1/2oz/14g) butter
- 8-10 medium plums
- 2/3 cups (5oz/142g) sugar
- 4 eggs, at room temperature
- 1/2 cup (2 ½oz/71g) all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups (12floz/340ml) whole milk
- 2 teaspoons vanilla extract
- powdered sugar, for garnish
Instructions
Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
Pour the batter over the plums into the cast iron pan.
Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve.Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
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Carol
1 year ago
I made this w plums and peaches and it was fabulous! I’ll be making it again, as the summer is just underway.
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Cindy
3 years ago
THE batter seems really thin!
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Carol
3 years ago
Can you use a regular baking pan?
Do the plums need to be coated with sugar or can this step be omitted?
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Rita
3 years ago
Can you use 1% milk or does it have to be whole?
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Christine
4 years ago
Do you peel the skin from the plums?
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Mary Krobock
4 years ago
Do you have to make it in a cast iron skillet? Could I make it in individual souffle dishes instead? If sp, how long would it take to bake?
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Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
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