Weekend Recipe | Plum Clafoutis

Chef and restaurateur extraordinaire Marcus Wareing is known for creating dishes that are sophisticated and full of imagination. In his latest book New Classics, Marcus aims to create the culinary classics of the future with his uniquely contemporary take on various time-honoured recipes. We think his Plum Clafoutis dessert looks positively mouthwatering, especially on a cold winter’s day. 

I liken clafoutis to a sweet version of a Yorkshire pudding, but don’t tell the French! It is a great dessert to adapt and make with different fruits, such as cherries, apricots and blackberries, so get creative. Caramelising the plums as I have done here really enriches the flavour. Always use the ripest fruit you can find. 


Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

  • 50g butter, plus extra for greasing
  • 4 tbsp demerara sugar
  • 6 ripe plums, halved and stones removed
  • 150ml double cream
  • 150ml milk
  • seeds from 1 vanilla pod
  • grated zestof 1 lemon
  • 2 eggs
  • 45g caster sugar
  • 45g plain flour
  • 1 tbsp icing sugar, for dusting
  • ice cream, to serve


  1. Lightly grease four 12–13cm ovenproof blini pans or ramekins with butter. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Put the demerara sugar in a small heavy-based saucepan or frying pan. Place over medium heat and leave to melt and caramelise to a deep golden colour, swirling the pan occasionally (do not stir) to get even caramelisation – this will take 5–8 minutes. Add the butter, whisk well and simmer for 1–2 minutes until well combined.
  3. Pour a quarter of the caramel into each blini pan or ramekin then quickly, while the caramel is still hot, place 3 plum halves, cut side down, into the caramel.
  4. Put the cream, milk, vanilla seeds and lemon zest in a small saucepan and gently bring to the boil. Remove from the heat.
  5. In a deep bowl, whisk together the eggs and sugar. Whisk in the flour, then gradually add the hot milk and cream, whisking continuously.
  6. Pour the batter over the plums in each pan or ramekin then place in the oven for around 15 minutes, until golden and cooked through. Remove from the oven, dust with icing sugar and serve immediately with your favourite ice cream.


Recipe taken from Marcus Wareing’s New Classics (Harper Collins, £20). Photography by Jonathan Gregson.

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