Victoria Plum Clafoutis


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 whole in this recipe to the same effect.


  • 400 g icing sugar, sifted
  • 400 g ground almonds
  • 4 g cornflour
  • 20 g crème pâtissière powder or custard powder
  • 200 g tepid melted butter
  • 200 g tepid full-fat milk
  • 4 eggs, beaten
  • 9 large ripe Victoria plums
  • Thick cream, to serve

For the Plum Sauce

  • 6 ripe plums, preferably Victorias, halved and stoned
  • 250 g sugar
  • Splash of lemon juice to taste


In a large bowl, mix together the sugar, ground almonds, cornflour and crème pâtissière powder. In another bowl, whisk the melted butter, milk and eggs together, then whisk this mixture into the dry mix and leave to rest for 20 minutes.

Preheat the oven to 170°C/gas 3½. Halve and stone the plums and arrange in a baking dish big enough to take them in a single layer or in 4–6 individual baking dishes. Pour in the custard mixture and bake until golden in colour, about 30–40 minutes.

While the clafoutis is baking, make the plum sauce. Warm all the ingredients through in a pan with 250ml water and then blend to a smooth purée with the consistency of a thick vinaigrette.

Let the clafoutis rest briefly when it comes out of the oven. Serve warm, with the plum sauce and thick cream.