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Spiced Plum & Oolong Tea Clafoutis

By • Updated September 2026
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This Spiced Plum & Oolong Tea Clafoutis brings together classic French technique and the fragrant complexity of oolong tea. A lightly spiced, tea-infused custard batter bakes around roasted plums in a ceramic gratin dish, creating a dessert that's elegant enough for September entertaining yet simple enough for a weeknight treat. The medium-oxidised oolong brings floral, stone-fruit notes that echo the plums beautifully, while a hint of star anise and cinnamon adds warmth without overwhelming the tea's natural character.

A proper ceramic gratin dish is essential here: it conducts gentle, even heat so the custard sets without curdling, and the shallow sides allow the plums to caramelise lightly on top. We've paired this recipe with our buying guide on the best ceramic gratin dishes for clafoutis and tea-infused bakes, tested for 2026. Serve this clafoutis warm from the oven, dusted with icing sugar, alongside a pot of the same oolong you used in the batter—it's a study in layered, autumnal flavour.

Spiced Plum & Oolong Tea Clafoutis
Prep Time20 mins
Cook Time40 mins
ServingsServes 6
DifficultyMedium

Ingredients

  • 6 ripe plums (about 500g), halved and stoned
  • 1 tbsp oolong tea leaves ([[taiwanese-high-mountain-oolong-diurnal-temperature|high-mountain]] or medium-oxidised style)
  • 200ml whole milk
  • 3 large eggs
  • 75g caster sugar, plus 1 tbsp for the plums
  • 50g plain flour
  • 1 star anise
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 25g unsalted butter, melted, plus extra for greasing
  • Icing sugar, for dusting
Nutrition per serving:
Calories: 215
Fat: 8g
Sugar: 22g
Protein: 6g

Instructions

1
Infuse: Place the oolong tea leaves, star anise, and cinnamon in a small saucepan with the milk. Bring just to a simmer, then remove from the heat and leave to infuse for 10 minutes. Strain through a fine sieve, discarding the solids. The tea will give the custard a delicate floral note that complements the traditional oolong flavour profile.
2
Roast plums: Preheat your oven to 180°C (160°C fan). Toss the halved plums with 1 tablespoon of caster sugar and arrange them cut-side up in your buttered ceramic gratin dish (approximately 25–28 cm). Roast for 10 minutes until just starting to soften and release their juices.
3
Make batter: While the plums roast, whisk together the eggs and 75g caster sugar in a large bowl until pale and slightly thickened. Sift in the flour and salt, then whisk until smooth. Gradually pour in the cooled tea-infused milk and the melted butter, whisking constantly to form a thin, pourable batter.
4
Bake: Remove the gratin dish from the oven and pour the batter around and over the plums. Return to the oven and bake for 35–40 minutes, until the custard is set with a slight wobble in the centre and the top is golden. The ceramic gratin dish ensures even, gentle heat distribution, preventing the edges from overcooking while the centre finishes setting.
5
Serve: Let the clafoutis cool in the dish for 5–10 minutes—it will sink slightly as it cools, which is normal. Dust generously with icing sugar and serve warm, cut into wedges. Pair with a fresh pot of the same oolong tea you used in the recipe for a harmonious tasting experience.

🫖 Equipment You'll Need

A ceramic gratin dish is the hero tool for clafoutis: its thick walls conduct steady, even heat so the delicate tea-infused custard sets gently without curdling or scorching at the edges, while the shallow design lets the fruit caramelise beautifully on top. Cheap metal tins can create hot spots that split the batter; a quality ceramic dish gives you a professional, silky finish every time.

See our ceramic gratin dish picks →

Expert Tip: Tea Choice Matters

Choose a medium-oxidised oolong (around 30–50% oxidation) for this recipe—too light and the flavour will be lost in baking; too dark and it can turn bitter. Taiwanese high-mountain oolongs or Dancong varieties work beautifully with the stone fruit.

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