Plum clafoutis

A sweet toad in the hole is how Tom Kerridge describes his clafoutis, which uses very rare Cornish plums
By Tom Kerridge
Plum clafoutis
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • butter, for greasing
  • 350 g caster sugar
  • 250 ml red wine
  • 500 g kea plums, stones removed
  • 2 eggs
  • 4 egg yolks
  • 250 ml double cream
  • 50 ml kirsch
  • 50 g plain flour

To serve

  • toasted flaked almonds
  • icing sugar
  • vanilla ice cream

Tips and Suggestions

Unless you live in Cornwall, kea plums can be hard to get hold of. But don't worry - any kind of plum will work well in this recipe.


1. Preheat the oven to 160C/140C fan/gas 3. Grease four 12cm/5in moulds.

2. Place the wine and 250g of the sugar into a medium pan and bring to the boil. Remove from the heat and allow to cool to 50C (check using a digital thermometer).

3. Place the stoned plums in a large bowl and pour over the cooled wine syrup. Leave the plums in the syrup until it has completely cooled.

4. Meanwhile, in another bowl whisk together the eggs, egg yolks and remaining sugar until pale and fluffy. Slowly whisk in the cream and the kirsch. Gently fold in the flour until just combined.

5. Drain the plums and divide them among the prepared moulds. Pour over the clafoutis mixture to cover. Bake for 15-20 minutes, or until golden-brown and risen.

6. Remove from the oven and sprinkle over the toasted flaked almonds and icing sugar. Serve with a scoop of vanilla ice cream.

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