Plum & Prolific Plum Jam Clafoutis
RECIPES & BAKING
Plum & Prolific Plum Jam Clafoutis
A rustic French-style bake layered with juicy plums and glossy pockets of Prolific Plum Jam.
Quick Answer
This plum clafoutis combines sliced fresh plums with spoonfuls of The Artisan Kitchen Prolific Plum Jam and a simple egg, milk and cream batter. Bake until puffed, golden and just set, then serve warm with cream or crème fraîche and, if you like, another spoonful of warm plum jam.
Golden, custardy and full of jammy richness, this clafoutis brings together fresh plums and glossy pockets of The Artisan Kitchen Prolific Plum Jam.
The fresh fruit softens as it bakes, while the jam creates little pockets of concentrated plum flavour throughout the custardy batter.
It is lovely served warm from the oven, though equally good chilled the next day with a little cream or a dusting of icing sugar.
Recipe at a Glance
Plum & Prolific Plum Jam Clafoutis
Serves: 8
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Total time: 50 to 55 minutes
Oven: 180°C (160°C fan)
Dish: 24cm tart or pie dish
Ingredients
Butter, for greasing
4 to 5 ripe plums, stones removed and sliced
3 tbsp The Artisan Kitchen Prolific Plum Jam, plus extra to serve
3 large free-range eggs
100g caster sugar
1 tsp vanilla extract
60g plain flour
Pinch of fine salt
250ml whole milk
50ml double cream
Icing sugar, to finish
Method
1. Prepare the Dish
Preheat the oven to 180°C (160°C fan). Generously butter a 24cm tart or pie dish.
2. Add the Plums and Jam
Scatter the sliced plums over the base of the dish. Dot teaspoons of Prolific Plum Jam between the fruit.
3. Make the Batter
Whisk the eggs and sugar until pale. Beat in the vanilla, flour and salt until smooth, then gradually whisk in the milk and cream to make a thin batter.
4. Assemble
Pour the batter over the plums and jam.
5. Bake
Bake for 35 to 40 minutes until puffed, golden and just set in the centre.
6. Rest
Leave to cool for 10 minutes, then dust with icing sugar.
7. Serve
Serve warm with cream or crème fraîche. Add a spoonful of warm Prolific Plum Jam if you like it extra jammy.
Sarah’s Kitchen Note
Clafoutis should be softly set rather than baked completely firm. Look for a puffed, golden surface with the centre just set. It will settle a little as it rests, which is exactly what you want.
Why Plum Jam Works in a Clafoutis
Fresh plums bring soft, juicy fruit to the clafoutis, while the jam gives a more concentrated plum flavour. Dotting the jam between the fruit rather than mixing it into the batter leaves glossy little pockets throughout the finished pudding.
The creamy vanilla batter is deliberately simple, giving the fresh plums and Prolific Plum Jam plenty of room to shine.
Tips & Twists
For almond lovers: Add 1 to 2 drops of almond extract to the batter or scatter flaked almonds over the top before baking.
A Gloucestershire orchard variation: Try The Artisan Kitchen Blaisdon Red Plum Jam™ in place of the Prolific Plum Jam.
Individual clafoutis: Bake in 6 to 8 buttered ramekins and start checking them after 22 minutes.
Shop the Recipe
The Artisan Kitchen Prolific Plum Jam
A fruit-led plum jam that brings concentrated plum flavour to this simple clafoutis, pairing beautifully with the fresh fruit and creamy vanilla batter.
Frequently Asked Questions
What is a clafoutis?
Clafoutis is a French-style baked dessert in which fruit is surrounded by a thin batter that becomes softly set and custardy as it bakes.
Can you use plums in clafoutis?
Yes. Ripe sliced plums soften beautifully as the clafoutis bakes. This version combines them with plum jam for an extra layer of concentrated fruit flavour.
Can plum clafoutis be served cold?
Yes. This clafoutis is lovely served warm after baking, but it is also good chilled the next day with cream or a light dusting of icing sugar.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
