Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
- 1 tablespoon (½ oz/14 g) butter , softened
- 8-10 medium fresh plums , halved and pitted
- ⅔ cups (5 oz/142 g) granulated sugar , divided
- 4 eggs , at room temperature
- 1½ cups (12 fl oz/340 ml) whole milk
- 2 teaspoons vanilla extract
- ½ cup (2 ½ oz/71 g) all-purpose flour
- ¼ teaspoon salt
- powdered sugar, for dusting
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Preheat the oven to 350°F (180°C) then liberally brush a 9 inch (23 cm) cast iron skillet with the softened butter. Set aside.
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Toss the plums with ⅓ cup (2½ oz/71 g) of sugar and arrange them evenly, cut side up, in your prepared skillet.
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In a medium bowl, whisk the eggs, the remaining ⅓ cup (2½ oz/71 g) of sugar, milk and vanilla until smooth. Then mix in the flour, and salt until combined.
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Pour the batter over the plums into the cast iron pan.
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Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown. Remove from the oven and allow to cool for 10 minutes.
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Dust with powdered sugar and serve warm with a cup of coffee. Store leftovers in an airtight container in the fridge for up to 1 day.