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Plum and vanilla clafoutis

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Whip up this Plum and vanilla clafoutis for a classic French dessert everyone will love. Ready in three easy steps, it's sweet, fruity and delicious.

  • Serves8
  • Cook time45 minutes
  • Prep time10 minutes, (+ 5 mins standing time)
Plum and vanilla clafoutis


  • 1 tbs caster sugar
  • 4 plums, halved, stoned
  • 4 Coles Australian Free Range Eggs
  • ½ cup (110g) caster sugar, extra
  • ¾ cup (185ml) milk
  • ⅔ cup (100g) self-raising flour
  • 1 tsp vanilla bean paste
  • 30g butter, melted
  • Icing sugar mixture, to dust
  • Ice-cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 5cm-deep, 17cm (base measurement) pie dish. Sprinkle with caster sugar, shaking out any excess sugar.
  2. Step 2

    Place the plum, cut-side up, in the prepared dish. Whisk the eggs, extra caster sugar and milk in a bowl. Add the flour, vanilla and melted butter and whisk to combine. Pour the egg mixture into the dish. Bake for 40-45 mins or until puffed and golden. Stand for 5 mins to cool slightly. Dust with icing sugar and serve with ice-cream.