Sunday, August 28, 2011

purple + golden plum blueberry clafouti

purple + golden plum blueberry clafouti

friday nights are usually pizza fridays

this past friday it was the usual for justin , large cheese- but for me it was clafouti night

say it with me

it's kinda fun to say, isn't it? well, i think so

what's not fun about having dessert for dinner?

purple + golden plum blueberry clafouti

clafouti is a traditional french dessert from the limousin region.

it is made by layering fresh fruit (traditionally cherries are used but other fruit can be used) in a buttered baking dish
the fruit is covered in a batter that when baked can be either cake like or pudding like

clafouti is served warm, typically with heavy cream poured over the top

this clafouti is definitely more like a pudding
pre-vegan i never had a chance to sample a traditional clafouti so i did not have anything to compare my veganized version too - all i can tell you, that it tasted good!

purple + golden plum blueberry clafoutipurple + golden plum blueberry clafouti
as you can see i went with a non traditional approach, by using what was in season....
and it just so happened to be what was in the fridge
golden plums, jewel like red plums & blueberries


plums are cut in half with a paring knife

the two halves twisted until loose

then the pit is removed with the same knife....carefully!

i found this to be therapeutic process- i find comfort in monotonous tasks
try not to day dream too much you want to keep all fingers intact

purple + golden plum blueberry clafouti

fruit is then layered in a tart pan. or any round dish for that matter, but i thought the tart pan was pretty

she has been ignored lately, so i thought i would put her to good use

purple + golden plum blueberry clafouti

the cinnamon spiked, slightly sweet pudding like batter is poured over the top

warning - not all the batter would fit in the tart pan so i made a little single serve clafouti


purple + golden plum blueberry clafouti

the clafouti is baked for about 55 minutes, until bubbly & golden brown

it will look under cooked but will firm up a bit when cooled -
remember this is suppose to be pudding like not cake like clafouti

purple + golden plum blueberry clafouti

traditionally clafouti is served with a dusting of powdered sugar- so pretty i am sure

...but i really wasn't prepared aka- i ran out of powdered sugar
so i opted to go with brown sugar and pecans

the next day, left overs were warmed in the microwave & enjoyed with a scoop of vegan ice cream-
mmmm, sooo goood!

purple + golden plum blueberry clafouti

purple + golden plum blueberry clafouti

Purple & Golden Plum Blueberry Clafouti
serves 12


you will need:

  • 2 tablespoons butter - earth balance

  • 10 plums - mix of golden and red pitted & cut in half

  • 1 cup blueberries

  • 1 cup soy yogurt ( i think I will try this with firm tofu next time)

  • 1 cup almond milk

  • 3/4 cup flour

  • 1 tsp pure vanilla extract

  • 1 tsp cinnamon

  • 1/2 cup sugar

  • powdered sugar, pecans or brown sugar for garnishing


  • pre-heat oven to 350*

  • melt butter - using 1 tbsp coat dish

  • layer fruit in buttered dish

  • in a blender or food processor - blend all remaining ingredients until smooth

  • pour batter over fruit

  • bake in over for 55 - 60 minutes

  • remove from oven, allow to cool on wire rack for 15 minutes

  • serve warm with powdered sugar, brown sugar or pecans

  • ice cream or cream on the side





  1. Heather
    Looks very yummy... You know I am only a five minute walk over if you ever want me to come over and taste test your creations!!
    love Mom

  2. Yum! Your photos are so beautiful and colourful.

  3. Thanks for stopping by Jennifer & for the compliment!

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