August 06, 2013

Plum Clafoutis

Time seems to go by so fast.  One minute we’re grabbing at the first strawberries of the season, the next we’re knee deep in stone fruit.  Too soon apples and pumpkins will make their way into our recipes.  We have to make the most of everything while we can.  Fruit is a good metaphor for life.  

I’ve been down in Ottawa, enjoying a little mini-vacation, visiting with family and friends; trying not to let it get too hectic while fitting everyone into our schedule.  The next time we come down here, it will probably be Thanksgiving.  Full fall. 

Today the weather is cooler.  Another hint that summer days will start to wane soon.  I’m not nearly ready.  I will leave summer kicking and screaming, and then, when I realize it’s too late and there’s nothing I can do, I will put on a scarf and boots and act like nothing ever happened. 

In the meantime, I will sauté some bright yellow plums in butter, and bake them in a custard cake.  It’s good for us.

This clafoutis is not too sweet which means it can be eaten for breakfast as well as dessert.  And isn’t that the best kind of cake? 

So let’s enjoy our stone fruit while we can, and try not to think about the cold weather days ahead just yet.

Plum Clafoutis

1/2 cup (90 g) flour
3 eggs
1/3 cup (65 g) granulated sugar
3/4 cup milk
1/2 cup whipping cream
1 tsp vanilla
1/4 tsp salt

1 tbsp butter
1 tbsp sugar (can be increased if you want a sweeter cake, or if the fruit is very sour)
About 10 small plums, cut in half and pitted

Heat oven to 375F.
In a large bowl, combine all ingredients and whisk until smooth.  This can also be done in a blender or food processor. 
In an ovenproof skillet over medium heat, melt the butter.  Add the plums and sugar and heat until the sugar has melted and plums have softened slightly.  

Pour batter over softened plums in hot skillet.  Try and distribute plums evenly.  Bake in preheated oven for about 30-35 minutes or until the custard has set (it should still jiggle in the centre when shaken, but it shouldn’t be liquid).

Remove from oven and let cool.  Sprinkle generously with powdered sugar before serving. 

***If you don’t have an ovenproof skillet, preheat a cake pan in the oven for about 5 minutes until hot.  Transfer hot plums to the preheated pan, and pour batter into it.


  1. Wow, this sounds like a great way to break in my new cast iron skillet!!