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Plum and Apricot Clafoutis (cake-topped fruit dessert)

Serves 6-8


  • 4 plums, quartered and stone removed
  • 4 apricots, halved and stone removed
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla essence
  • 1 tablespoon rum, kirsch or fruit liqueur
  • 1 cup flour
  • 1 1/2 cups Australian thickened cream
  • whipped cream for serving
Download Recipe (PDF)


  1. Arrange the fruit in the base of 6 individual oval dishes or a 6 cup capacity ovenproof dish. Beat the eggs and sugar together until thick and creamy. Stir in the vanilla, rum or liqueur and flour and lastly the cream. Pour the batter over the fruit and bake at 180C for 25-30 minutes for individual, or 40-45 minutes for large dish, until golden brown on top. Serve hot or warm with whipped cream.


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