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Rating: 4.3 stars
173 Ratings
  • 5 star values: 94
  • 4 star values: 52
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5

A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.

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  • Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.

  • Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Nutrition Facts

186 calories; protein 5.6g; carbohydrates 34.9g; fat 3.1g; cholesterol 73mg; sodium 62.7mg. Full Nutrition
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Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2007
This is soooo good. I've never cooked plums before and never made a clafouti. Didn't even know what it was. But this is delicious. I didn't have lemon zest so left it out but I don't think it made a big difference. It was just fine without. Next time I have a lot of extra plums I'll make it again. And maybe even try other fruit. The clafouti is a kind of doughy custard which may not sound appetizing but don't let that put you off. This really is good. Read More
(79)

Most helpful critical review

Rating: 3 stars
08/24/2006
I'd never made or eaten clafouti before so I can't rate it on authenticity. It was ok -- firmer than a custard and softer than a cake. Definitely needed more sugar in the batter. I don't like desserts that are too sweet but this was barely sweet and I even used tree-ripened home grown plums. Read More
(15)
173 Ratings
  • 5 star values: 94
  • 4 star values: 52
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
08/23/2007
This is soooo good. I've never cooked plums before and never made a clafouti. Didn't even know what it was. But this is delicious. I didn't have lemon zest so left it out but I don't think it made a big difference. It was just fine without. Next time I have a lot of extra plums I'll make it again. And maybe even try other fruit. The clafouti is a kind of doughy custard which may not sound appetizing but don't let that put you off. This really is good. Read More
(79)
Rating: 5 stars
09/15/2005
I made this for company and it was very easy and good. I did reduce the lemon peel as suggested. I liked that it wasn't too sweet and had a texture similar to creme caramel which is a favourite. What made it really good was topping it with a plum sauce my husband made with our remaining fruit. He cooked pitted plums down with a bit of water and then sweetened it to taste. Served warm it was divine. I actually made it again the next day to see if it was that good and it was. I am going to try this recipe using apples brown sugar and a caramel sauce. Stay tuned. Read More
(62)
Rating: 5 stars
08/28/2006
Made this for my family to use up some fresh plums and everyone LOVED it. I followed the recipe to the letter incl. baking time and it was a perfect dessert--neither too sweet nor too tart. A perfect balance of flavor and texture and served warm with a dollop of whipped cream---HEAVEN. Will try with other fruits also. Read More
(57)
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Rating: 5 stars
07/14/2006
I make lots of this every August when my backyard plum tree is heavy with fruit. A generous slice with coffee is my perfect early-autumn breakfast. I don't usually have lemon zest around so I leave that (and the salt) out and use only 4 tbl sugar total and often substitute wholewheat or buckwheat or soy for half the flour and it's always wonderful. Looking forward to trying it with herb-infused milk this year. Maybe rosemary. Thanks Marion! Read More
(28)
Rating: 5 stars
09/30/2006
This is so good and easy to make. Served to company with a scoop of vanilla ice cream which helps balance the tartness of the plums.I mixed the batter up earlier in the day and refrigerated it. Just cut and pit the plums before you sit down to dinner and pour the batter over and pop in the oven. Dessert is warm from the oven. This is a Keeper. Read More
(25)
Rating: 5 stars
09/10/2003
This is absolutely delicious served chilled with ice cream or english custard! Read More
(16)
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Rating: 5 stars
09/07/2006
Incredible! Tastes exactly like traditional French clafoutis but it's low fat! A definite keeper thanks for posting! Read More
(16)
Rating: 3 stars
08/24/2006
I'd never made or eaten clafouti before so I can't rate it on authenticity. It was ok -- firmer than a custard and softer than a cake. Definitely needed more sugar in the batter. I don't like desserts that are too sweet but this was barely sweet and I even used tree-ripened home grown plums. Read More
(15)
Rating: 4 stars
07/16/2008
This is my idea of a great dessert recipe. It was dead-easy to make and the end result tasted great. I used blueberries (about 1 cup of fresh) instead of plums and the lemon and blueberry flavour was a very good natural combination. Next time I make this I will reduce the amount of vanilla though as it was very strong. Unfortunately I overcooked it...so next time 55 minutes will be perfect I think! Read More
(13)