Plum Clafoutis (can be made dairy-free)

A brand new month also means new food that’s in season! Irish plums are one of those summer fruits that come into season in August (you can get non-Irish ones earlier of course, but that’s not what we’re going for here). The season is quite short so you really need to take advantage of it while it lasts as it’s only in season for 2 months. There’s a large variety of recipes you can make with plums, such as plum jam inspired by the movie ‘Sweet Home Alabama’ and loads of different kinds of pie, like rhubarb – plum pie.

Today we’re going to go for plum clafoutis however! Clafoutis is mostly known as cherry clafoutis but you can use so many different kinds of fruits instead, like plums for example. If you’ve never had clafoutis before it’s basically a really eggy dense custard pie with fruit. I made this pie twice on the same day, one with dairy cream, one with soy cream. The result was pretty much the same, only a very subtle difference in flavour of course but both pies looked the same and I was only able to tell (visually of course) which one was made with cream and which one with soy based on the tin they were in.

Plum Clafoutis

Serves: 6 people


  • 3 medium eggs
  • 75g granulated sugar + few tablespoons extra
  • 75g plain flour
  • 8-10g vanilla sugar
  • 250ml fresh cream (can be soy cream)
  • 350g plums
  • 1/2 lemon
  • powdered sugar



Preheat the oven to 190°C fan


Wash and slice the plums really finely


Squeeze a lemon over on top (make sure to not let the pits fall in) and add 3 tablespoons of sugar on top, stir it all well (without mashing the plums)


Beat eggs and sugar (both sugars) together


Add in flour & cream


Mix until you get a runny custard


Place your plums in a pie tin and pour over the custard gently, we don't want the plums to scatter everywhere


Bake in the oven for 25 minutes, you'll see the pie will rise up a lot, but once you take it out of the oven it'll collapse again, so don't worry about that


Sprinkle powdered sugar on top, serve with ice cream or whipped cream or just as it is.


Best served warm


Needed: deep pie tin, mine is 20 cm diameter and 4cm deep Presentation tip: If you want your plums to really visible at the top, you can scatter 3/4 of them on the pie tin base and drop the rest in once the custard has been poured onto it


You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.