Large plum clafoutis

Plum Clafoutis - with orange flower water

While a clafoutis is traditionally made with cherries and eaten when cooled like a cake, served warm straight from the oven more like a pudding with a scoop of icecream gives this dessert a whole new wintery personality. This is a twist on the original using red-fleshed plums, but the cakey batter also goes deliciously with pears or apples, so you can make this in any season.
The orange flower and orange zest really lifts this dessert up, and served with a fleur d’orange ice cream - it is absolutely delicious.

Yield: 8

Featured Ingredients

This fragrant orange blossom water is commonly used in the Mediterranean to flavor sweet pastries and breads. Delicately floral with... Size Options
$4.99 Bottle, 4.5 fluid oz
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Plum Clafoutis - with orange flower water Recipe

  • 10 ripe plums, halved and pitted
  • melted butter (enough to brush your baking dish)
  • 4 eggs
  • 6 tablespoons organic raw sugar
  • 5 tablespoons flour
  • 500 milliliters cream
  • 1 tablespoon orange flower water
  • 70 grams flaked almonds
  • icing sugar for dusting
  • zest of one orange
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Preparation Instructions

First preheat the oven to 190°C and brush a large ovenproof dish with melted butter (a large quiche dish works well, as do little ramekins or soufflé dishes if you prefer to do individual ones).
Beat the eggs with the sugar and flour until smooth, and then add the cream and mix well. Finally add the orange-flower water and zest. Pour this mixture over the plums, (placed cut side down in the dish) and sprinkle the top with the flaked almonds. Bake for around 40 minutes until the batter is set and puffs up.

Yield: 8

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