Plum and bay clafoutis
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Plum and bay clafoutis
Clafoutis is a pudding that originates from Limousin in south central France. Traditionally made with cherries, it works just as well with plump seasonal plums. Serve warm with a dollop of crème fraîche
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
369Kcal
Fat
22gr
Saturates
14gr
Carbs
34gr
Sugars
27gr
Fibre
2gr
Protein
5gr
Salt
0.2gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
For the plums
- 350g stoned plums, roughly chopped
- 25g caster sugar
- 2 tbsp white rum
- juice of ½ a lemon
For the batter
- 1 medium egg
- 75g caster sugar, plus extra to coat the dish
- 50g plain flour
- 250g mascarpone
- 100ml milk
- 1 tbsp white rum
- 3 fresh bay leaves
You'll also need
- 2 tsp soft butter, to grease
- 1 tbsp granulated sugar, to scatter (optional)
Step by step
Get ahead
You can macerate the plums overnight and leave in the fridge – make sure they’re not too ripe if you’re doing this or they’ll collapse. You can also rest the batter overnight in the fridge, but bring it back to room temperature before baking.
