Stephen Crane's gorgeous clafoutis recipe is autumn comfort food at its best. Plums always taste particularly flavoursome when bought during their season, and this is an excellent way to celebrate them at their best. Enjoy this dessert with the remarkable crème fraîche sorbet, as shown here, or with a scoop of vanilla ice cream

Method
1.
Start with the sorbet by combining the sugar and 150ml of water into a small saucepan. Bring to the boil to dissolve the sugar, remove from the heat and allow to cool. Whisk the cooled syrup together with the crème fraîche and churn in an ice cream maker
2.
To make the crème pâtissiѐre, whisk the sugar and the egg yolks until the mix whitens, then add the flour
3.
Bring the milk and vanilla (seeds and pods) to the boil. Take off the heat and stir in the eggs, sugar and flour. Bring it back up to boil on a medium heat and cook for 1 minute after it has come to the boil
4.
Sieve and cover with cling film, so that the cling film touches the custard. Cool down 2 hours in the fridge, then whisk before use
5.
For the plum clafoutis, cream the butter and the icing sugar. Add the ground almonds and potato flour, then the egg and the crème pâtissiѐre. Mix well
6.
Line 6 ramekins with butter and greaseproof paper. Fill them up with mix (2/3 of the level) and add 8 pieces of Italian plum, pushing them down into the mix slightly
7.
Cook 170˚C/Gas mark 3 1/2 for 25 to 30 minutes. Remove from the oven, the clafoutis should be slightly golden on top. Set aside and allow to cool
8.
Next make the compote. Combine the plums and sugar in a pan for 15 minutes on a medium heat, stirring occasionally until they start to break down and become very soft. Pour into a fine strainer and allow juice to strain from the compote
9.
Put the almonds on to a baking tray and toast in the oven at 150ºC/Gas mark 2 for 10 minutes until deep golden brown
10.
To serve, place the clafoutis back in the oven to warm through for 3-4 minutes. Place in the middle of the plate and add some plum compote and sauce around. Finish with a scoop of the sorbet and a small sprig of mint
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Clafoutis recipe with a sweet white wine

Ingredients

Crème fraîchѐ sorbet

  • 380g of sugar
  • 1.2kg of crème fraîche
  • 150ml of water

Crème pâtissiѐre

Plum clafoutis

  • 100g of soft butter
  • 100g of icing sugar
  • 100g of ground almonds
  • 5g of potato flour
  • 1 egg
  • 90g of crème patisserie, whisked
  • 2 Italian plums, destoned and cut into pieces
  • 2 knobs of butter, for greasing

Plum compote and juice

  • 100g of Italian plum, destoned and diced
  • 20g of caster sugar

Toasted almonds

Equipment

  1. Ice cream maker
  2. Muslin cloth
  3. Greaseproof paper
  4. 6 ramekins

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Plums are the star of this clafoutis recipe from Stephen Crane: in the baked dessert and in a compote. Crème fraîchѐ sorbet compliments this plum recipe.