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Plum & blackberry clafoutis

An autumn fruit alternative to the classic French dessert


  • Butter for greasing
  • 5 tbsp demerara sugar
  • 4 plums, halved and stoned
  • 2 large eggs
  • 50g self-raising flour
  • 50g caster sugar
  • ½ a vanilla pod
  • Zest of 1 small orange
  • Pinch of nutmeg
  • 150ml whole milk
  • 150m crème fraîche
  • 200g fresh blackberries
  • Icing sugar for dusting


  1. Preheat your oven to 200˚C/180˚ fan-assisted/gas mark 6. Grease an ovenproof dish with butter and sprinkle with the demerara sugar.
  2. Place the plums in the bottom of the dish.
  3. To make the custard, whisk the eggs, flour and sugar in a bowl until smooth. Add the vanilla, orange zest, nutmeg, milk and crème fraîche and whisk until well combined.
  4. Pour the custard around the plums then dot over the blackberries. Dust the top with one tablespoon of icing sugar and bake for 25-30 minutes until the custard is just set and the top is puffed and golden. Serve hot or warm, dusted with extra icing sugar. 

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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