Plum and hazelnut clafoutis

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 500g red-flesh plums

    60g butter, softened

    110g caster sugar

    4 eggs

    60g ground hazelnuts

    300ml pouring cream

    70g roasted skinless hazelnuts, halved

    1½ tsp icing sugar


  • Preheat oven to 180°C. Cut plums in half; remove and discard stones. Place plums, cut-side up, in a greased 1-litre (4-cup) shallow ovenproof dish.

    Beat butter and sugar in a large bowl with an electric mixer until light and fluffy.

    Whisk in eggs, one at a time, then whisk in ground hazelnuts and cream until just combined. Pour batter between plums.

    Bake clafoutis for 40 mins or until golden and a knife inserted in the centre comes out clean.

    Serve clafoutis warm, topped with hazelnuts and dusted with icing sugar.