Plum and Vanilla Clafoutis

This is a rich, creamy and fruity treat. Sweetened with maple syrup and ripe plums, the dish can be served as a pudding or a sweet snack. My daughter isn’t too keen on eggs but would happily eat a lot of this baked custard. The following recipe makes one small dish.


  • 1 free range egg
  • 1 small tbsp maple syrup
  • 1 ripe plum, chopped into small chunks (I used a victoria plum)
  • Few drops vanilla essence
  • 1 tbsp flour (I used self raising white)
  • 75 ml whipping cream


  1. Butter a baking tin or ceramic dish (around 12-14cm wide). Arrange the plum chunks on the bottom of the dish.
  2. Whisk the egg with maple syrup.
  3. Sift in the flour and whisk until smooth.
  4. Stir in the vanilla essence and cream.
  5. Pour the custard over the plums.  Bake at 180C for 20 (or until a skewer comes out cleanly)
  6. Once cooked, leave the clafoutis to cool before gently pulling away from the sides and easing out of the dish.
  • Nutritional Highlights: Eggs and cream bring protein to the dish
  • A-L age and rating: First served at 16 months. A-L gobbled this up
  • Freezer friendly? Probably not
  • Adult adaption: To create a lower fat version, some of the cream could be substituted for milk


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