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wild ideas

plum clafoutis

On a family stroll the other day we spied a delicious, golden treat hanging from a tree in a hedgerow - plums! A lot of the plums in gardens and in the wild have now finished or been gobbled up by hungry birds and other wild creatures, but these were too delicious looking to leave behind.

This recipe uses up any late plums you may have left, but you could try it with other soft, stony fruits. It is a french classic that smothers sweet batter around delicious fruits and is simple to prepare so great to do with children.

Serves 6

50 mins including preparation and cooking time.


20 - 30 small plums (we used the yellow variety) halved and stoned

3 eggs

2tbsp melted butter

1 cup milk

2 tsp vanilla extract

1/2 cup sugar plus 1 tbsp separately

1/4 cup plain flour


  1. Pre-heat oven to 180 C

  2. Add eggs, butter, milk and vanilla and mix together

  3. Add the flour and sugar and mix again

  4. Grease a 9inch baking dish and sprinkle the tbsp of sugar on the bottom

  5. Pour in the batter mixture

  6. Place your plum halves on top of the mixture and spread around evenly

  7. Cook for 35-45 minutes until mixture has risen and has set. It should have a soft but firm wobble.

  8. Take out and serve with ice cream and plum compot made from the rest of your plums and sugar.

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