Cinnamon plum clafoutis

Ingredients

• 700 gfresh plums
• 2eggs
• 45 ml (3 tablespoons)brown sugar
• 45 ml (3 tablespoons)wheat flour
• 250 mlmilk
• 1 knobbutter
• 5 ml (1 teaspoon)ground cinnamon
• 1 pinchsalt

Instructions

1. 1

   Prepare the plums

   Generously butter an ovenproof dish. Halve and stone the plums, then arrange them close together in the dish.

2. 2

   Mix the batter

   Beat the eggs with the salt and 15 ml (1 tablespoon) of the brown sugar until combined. Mix in the flour until smooth, then gradually stir in the milk to make a fluid, even batter.

3. 3

   Bake the clafoutis

   Pour the batter over the plums; it is fine if some fruit is covered. Bake on the middle shelf at 210°C for about 45 minutes, until the top is golden.

4. 4

   Add cinnamon sugar

   Halfway through baking, combine the remaining 30 ml (2 tablespoons) of brown sugar with the cinnamon and sprinkle it over the clafoutis. Return it to the oven to finish baking.

5. 5

   Cool before serving

   Leave the clafoutis to cool for a few minutes before serving. Serve it warm or at room temperature.

What is plum clafoutis?

Clafoutis is a French baked dessert traditionally made by covering fruit with a simple egg-and-milk batter. It is especially associated with the Limousin region, where cherries are the classic choice.

This version uses ripe plums instead, with cinnamon and a brown sugar topping. The fruit softens as it bakes, while the batter sets around it into a tender, pudding-like layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 4g protein, 24g carbs, 4g fat.

The plums and brown sugar provide most of the carbohydrates, while the eggs and milk contribute protein and the butter, eggs and milk account for much of the fat. Pair a slice with plain yoghurt for a more filling plate, or add fresh fruit if serving it as part of a lighter meal.

Choose ripe plums

Ripe fruit: Choose plums that yield slightly when pressed but are not mushy. Their juiciness gives the dessert its soft fruit layer and natural sweetness.

Close arrangement: Set the plum halves snugly in the buttered dish. This gives each serving plenty of fruit and helps keep the batter from dominating.

Make a smooth batter

Flour first: Stir the flour into the eggs before adding the milk. This order makes it easier to work out small lumps.

Add gradually: Pour in the milk in stages, stirring as you go. Stop when the batter looks fluid and uniform.

Finish with cinnamon sugar

Mid-bake topping: Mix the cinnamon with the two remaining tablespoons of brown sugar and scatter it over the clafoutis halfway through baking. The timing gives the topping a chance to form a fragrant, lightly crisp layer without being in the oven for the full bake.

Check for doneness

Golden surface: At about 45 minutes, look for a well-coloured top and a batter that has set around the fruit. The centre can remain soft, but it should not look liquid.

Rest briefly: Let the dish stand for a few minutes before serving. This helps the clafoutis settle while keeping it pleasantly warm and tender.

Serve it simply

Warm or cool: The clafoutis is soft and comforting while warm, and remains enjoyable at room temperature. A small slice pairs well with coffee.

On the side: For a fuller dessert, serve with plain yoghurt or a spoonful of crème fraîche. Their mild flavour complements the cinnamon and fruit.

Recipe notes & tips

• Butter the dish generously so the fruit and set batter release more easily.
• Stone the plums before arranging them so the portions are easy to serve.
• Whisk the flour into the eggs before adding milk to help prevent lumps.
• Pour in the milk gradually and stir until the batter is smooth.
• Set a timer for halfway through the bake so you can add the cinnamon sugar.
• Let the clafoutis cool briefly before cutting to give it time to settle.

Variations

• Add vanilla: Stir a little vanilla extract into the batter for a mellow aroma.
• Use mixed fruit: Replace some of the plums with ripe apricots or cherries.
• Try another spice: Use a little ground cardamom instead of cinnamon.
• Add almonds: Scatter flaked almonds over the top with the cinnamon sugar.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each portion.

Common mistakes to avoid

• Lumpy batter: Mix the flour into the eggs first, then add the milk gradually.
• Overripe fruit: Choose plums that are ripe but still hold their shape when halved.
• Crowded surface: Arrange the fruit snugly in one layer rather than piling it up.
• Missed topping stage: Add the cinnamon and remaining sugar halfway through baking.
• Cutting too soon: Let the clafoutis rest for a few minutes so it can settle.
• Uncertain doneness: Look for a golden top and batter that has set rather than relying on colour alone.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat a portion gently in the oven or microwave, or serve it at room temperature.

Frequently asked questions