I’ve always loved how a simple dessert can transform a casual meal into something special. There’s something about those moments when a warm, homemade treat is served at the table-how it brings people together and makes the evening feel a little more intimate, a little more memorable. That’s exactly how I felt when I first tried Nigella Lawson’s Plum Clafoutis. The soft, custardy filling, the subtle sweetness of the plums, and the comforting, homey aroma filling the kitchen-it was like a hug in the form of a dessert.
Now, let me be clear: I’m not a professional baker, but I do enjoy dabbling in the kitchen. So, when I stumbled upon Nigella Lawson’s recipe, I knew it was going to be a winner. It wasn’t just the idea of using plums-though I do have a soft spot for any stone fruit-but the simplicity of the dish. The kind of recipe where you don’t need to be precise to the gram or make a dozen trips to specialty stores for obscure ingredients. It felt approachable, cozy, and somehow indulgent all at once.
It’s been a while since I first made it, and every time I come back to this Plum Clafoutis, it’s like reconnecting with an old friend. And in case you haven’t heard of a clafoutis before, let me tell you-it’s a French classic that’s often made with cherries, but this version uses plums. The plums create a burst of sweetness and juiciness, perfectly balanced by the lightly spiced custard. Trust me, once you try it, you’ll understand why it’s been a family favorite in my kitchen ever since.
Nigella Lawson’s Plum Clafoutis Recipe
The beauty of Nigella’s recipe lies in its relaxed nature. It’s not fussy, but it still delivers a rich, delicious result. What I love about it is that it doesn’t demand perfection. The plums can be a little unevenly sliced, the batter doesn’t have to be poured with surgical precision, and the texture will still turn out just right. There’s something so forgiving about this recipe, which makes it ideal for anyone who’s still learning the ropes or just wants a low-stress dessert that still feels impressive.
The recipe itself is simple, but the way it marries flavors is anything but. The plums bring their juicy, tart sweetness to the table, while the batter creates a soft, almost soufflé-like structure that gives way to a rich, custard-like filling as it bakes. It’s a great dessert for those times when you want something that feels homemade but doesn’t require a whole day of prep work.
Ingredient List
One of the things I’ve always appreciated about Nigella’s recipes is how unpretentious they are. There’s no hunt for rare ingredients, no complicated steps that make you wonder if you’re missing something crucial. The ingredients for this Plum Clafoutis are straightforward, and you probably have most of them already.
Here’s what you’ll need:
- Plums: 6 ripe but firm plums. I like to use plums that are slightly on the tart side, as they contrast beautifully with the sweetness of the batter.
- Eggs: 3 large eggs. You want these to be at room temperature to help the batter come together smoothly.
- Caster sugar: 100g. This gives the clafoutis just the right amount of sweetness without overpowering the fruit.
- Flour: 75g of plain flour. It’s enough to provide structure to the custard, but not so much that the texture becomes too heavy.
- Whole milk: 300ml. The richness of whole milk is key to creating that lush, creamy consistency.
- Double cream: 100ml. If you want to be a little decadent (and I always do), the cream adds richness that makes the dessert feel indulgent.
- Vanilla extract: A teaspoon of real vanilla extract, for that warm, comforting fragrance.
- Ground almonds: 50g. This adds a subtle nuttiness and depth to the clafoutis that pairs beautifully with the plums.
- Butter: A knob of butter, around 15g, to grease your dish and add a bit of richness to the batter.
- A pinch of salt: A small dash to balance the sweetness and enhance the flavors.
- A sprinkle of cinnamon (optional): I like to add a dash of cinnamon to the batter, which gives it a warm, spiced undertone. It’s not essential, but it adds a nice depth of flavor.
How To Make Nigella Lawson’s Plum Clafoutis?
The method is as straightforward as the ingredient list. There’s no complicated mixing or layering, which is part of the charm. Here’s how you make it:
- Preheat the Oven: Start by preheating your oven to 180°C (160°C for fan ovens), or 350°F. Then, butter your chosen baking dish-something about 9 inches (23cm) in diameter works well. If you’re unsure, any dish that’s slightly deeper than it is wide should do the trick.
- Prepare the Plums: Wash the plums, then cut them in half and remove the stones. Slice them into wedges. I usually try to make them about the same size, but there’s no need to obsess over this. Scatter the plums evenly over the base of the prepared dish. I like to arrange them in a sort of spiral pattern, but you can just throw them in randomly for that rustic charm.
- Mix the Batter: In a mixing bowl, whisk together the eggs and sugar until they’re well combined and slightly frothy. Add in the milk, cream, vanilla, and salt, and whisk again until smooth. Then sift in the flour and add the ground almonds. Whisk this all together until the batter is lump-free and silky. Don’t worry if the batter seems a little thin; that’s completely fine, and it’ll bake up perfectly.
- Pour Over the Plums: Gently pour the batter over the plums in the dish. The fruit will float a bit on top, which is just what you want. The batter will sink around it as it bakes, creating that soft, custardy texture.
- Bake: Place the dish in the oven and bake for about 40-45 minutes. The clafoutis should puff up around the edges and turn golden brown on top, while the center remains soft but set. A skewer inserted into the center should come out clean (or with just a few crumbs). The top will have a light, almost soufflé-like texture, which is exactly what you’re aiming for.
- Cool and Serve: Let it cool for a few minutes, then dust with a little powdered sugar before serving. I love serving it warm, but it’s also delicious at room temperature or even cold the next day. It’s lovely with a dollop of cream or a scoop of vanilla ice cream if you’re feeling indulgent.
Things I Learned
While the recipe itself is incredibly simple, there are a few things I’ve learned over time that make all the difference. First off, the plums should be ripe but firm. If they’re too soft, they’ll break down too much and make the clafoutis soggy. A little bit of tartness in the fruit helps to balance the richness of the custard.
Also, don’t be tempted to overmix the batter. It should be smooth, but overwhisking can make it too dense. The key is a gentle hand.
Another small thing I’ve noticed: the texture of the clafoutis improves if you let it rest for a bit after baking. It firms up as it cools, and the flavors have a chance to settle. That being said, I rarely have the patience to wait more than a few minutes before diving in-though I do recommend you try to hold off just a little.
Lastly, while Nigella’s recipe calls for a dash of cinnamon, you can experiment with other spices too. Nutmeg or even a little cardamom could work beautifully, depending on what you’re in the mood for. The beauty of this recipe is that you can make it your own.