Victoria Plum Clafoutis

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The clafoutis this recipe produces is meant to be moist, so don’t worry if it seems so after baking. The original clafoutis, from the Limousin in France, uses cherries and a point is made of leaving them whole and unstoned, as this keeps the juices in the cherries so when you bite into them there is a wonderful explosion of flavour. The cooking of the stones also contributes to that flavour. If lucky enough to come across some lovely little Mirabelle plums in season, you could use them whol