If you’ve ever stumbled upon Nigella Lawson’s cooking, you know she’s a magician at turning humble ingredients into something utterly swoon-worthy. Her Plum Clafoutis is no exception. it’s like a cozy hug on a plate.
Clafoutis, traditionally a French dessert, is a custardy, flan-like batter baked over fresh fruit, often cherries. But Nigella’s version with ripe, juicy plums adds a seasonal twist that feels both rustic and elegant. When I first made it, the kitchen smelled like autumn itself-warm, inviting and a little bit fruity.
It’s one of those desserts that look simple but taste like a secret recipe passed down through generations. The batter is thin, lightly sweetened and almost pancake-like, soaking up the tart sweetness of the plums. Once baked, the edges puff up gently, golden and slightly crisp while the center stays tender and moist. It’s not overly sweet which lets the natural tartness of the plums shine, balanced perfectly with a whisper of vanilla.
The beauty? It’s a one-dish wonder that doesn’t demand hours or fancy techniques, yet it feels special enough for a dinner party or a quiet night in. I love serving it just warm, maybe with a dollop of crème fraîche or a scoop of vanilla ice cream for that extra indulgence.
Nigella Plum Clafoutis Recipe
Ingredients Needed
When I first looked at Nigella’s Plum Clafoutis recipe, I was struck by how straightforward it was. nothing fancy or intimidating, just simple, quality ingredients that let the plums take center stage:
- Plums: About 8-10 ripe plums, preferably slightly tart to balance the sweetness. I like using a mix of red and yellow plums for that pop of color and flavor.
- Eggs: 3 large eggs. They’re the backbone of the custardy batter.
- Sugar: Around 75 grams (about 1/3 cup) caster sugar. I sometimes reduce this slightly because the plums bring natural sweetness.
- Plain flour: 75 grams (about 1/2 cup). It gives the clafoutis structure without making it heavy.
- Whole milk: 250 ml (about 1 cup), though I’ve played with half milk, half cream for a richer finish.
- Vanilla extract: 1 teaspoon. I once used a vanilla bean pod and it made the flavor sing.
- Salt: Just a pinch, because a little salt wakes up the sweetness beautifully.
- Butter: For greasing the dish and dotting on top for that golden crust.
What I love is that none of these are obscure. They’re pantry staples which means this dessert can often be whipped up spontaneously. perfect for those ’I want something sweet but not complicated’ moments.
Equipment Needed
Honestly, this recipe is refreshingly low-fuss when it comes to tools:
- Ovenproof dish or pie dish: I usually use a shallow ceramic or glass dish about 9 inches in diameter. A cast iron skillet works wonders too.
- Mixing bowl: For whisking together the batter.
- Whisk: A sturdy whisk is key because you want a smooth, lump-free batter.
- Measuring spoons and cups: For accuracy, though I’ve made it by eye plenty of times.
- Knife and chopping board: To halve and pit the plums.
- Sieve (optional): For dusting icing sugar on top after baking-purely for prettiness but who doesn’t love a little dusting?
What’s nice here is the minimalism. No fancy gadgets, no mixers, just good old whisk-and-bake. I remember making this one evening when I was running late. just grabbed what I had, whisked it up and popped it in the oven. It was like magic watching it puff and bubble.
Instructions To Make Nigella Lawson’s Plum Clafoutis
Here’s how I bring this dreamy dessert to life, step by step. Trust me, it’s easier than you think.
- Preheat your oven to 180°C (350°F). This gives you a nice even bake.
- Prepare your plums: Wash, halve and pit them. Arrange them cut side down in the greased dish in a single layer. It’s so satisfying to line them up like little jewels.
- Whisk the batter: In a bowl, whisk together the eggs and sugar until pale and slightly frothy. Then sift in the flour and add a pinch of salt, mixing gently to avoid lumps.
- Add milk and vanilla: Pour in the milk and vanilla extract, whisking until the batter is silky and smooth. It should be fairly thin. almost like a thin pancake batter.
- Pour the batter over the plums: Let it settle so the fruit peeks through.
- Dot with butter: Small bits of butter on top will melt into the batter and create a beautifully glossy, golden finish.
- Bake for about 35-40 minutes: Until the clafoutis is puffed up, set but still has a gentle wobble in the middle. It’ll deflate slightly as it cools-that’s perfect.
- Serve warm or at room temperature: Dust with icing sugar or add a scoop of vanilla ice cream if you’re feeling decadent.
I remember the first time I pulled it from the oven; the edges were golden and slightly crisp and the house smelled like the best kind of comfort. As I spooned it onto plates, I felt this quiet joy. something about this dish is deeply satisfying without any fuss.
What I Learnt
Making Nigella’s Plum Clafoutis taught me a few lovely lessons:
- Less is more: You don’t need fancy ingredients or complex steps to create something delicious. The plums shine because the batter respects their flavor.
- Texture matters: The custard-like softness combined with the slight crisp at the edges is what makes this dessert memorable. Don’t overbake it; a little wobble is the goal.
- Seasonal magic: Using fresh, in-season fruit transforms the dish. I once tried frozen plums in a pinch and it was just not the same. There’s a vibrancy only fresh fruit brings.
- Imperfect beauty: Clafoutis doesn’t have to be pristine. It’s rustic, homey and a little messy around the edges. and that’s part of its charm.
Every time I make it, I’m reminded that cooking is about connecting with simple pleasures and sharing moments of sweetness with others.
FAQs
Can I Use Other Fruits Instead Of Plums For This Clafoutis?
Absolutely! While plums are perfect in this recipe, you can swap them for cherries, pears, or even apples if that’s what you have. I’ve used cherries before, and the result was just as amazing-plus, it adds a lovely burst of color. If you go with apples, I’d recommend using a slightly tart variety to balance the sweetness.
Do I Need To Prepare The Plums In Any Special Way Before Adding Them To The Batter?
Not much prep is needed for the plums. Just halve and pit them, then layer them in the dish. I usually leave the skins on for a little extra texture and color, but you could peel them if you prefer. If you’re using smaller plums, you might want to slice them thinly so they fit better in the dish.
Can I Make Nigella’s Plum Clafoutis Ahead Of Time?
Yes! You can make it the night before, and it’ll actually taste even better the next day as the flavors meld. Just let it cool completely before storing it in the fridge. When you’re ready to serve, give it a light dusting of powdered sugar and maybe a scoop of vanilla ice cream, and it’ll feel just as fresh.
