Fresh Plum Flan

"I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook."
photo by Elly in Canada photo by Elly in Canada
photo by Elly in Canada
photo by Elly in Canada photo by Elly in Canada
Ready In:
1hr 10mins
1 cake




  • Cream together sugar, butter.
  • Beat in eggs, beat well.
  • Combine flour, baking powder and rind.
  • Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
  • Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
  • Arrange plums, cut side down, in circles on top, gently press into batter.
  • Combine topping- sugar and cinnamon, sprinkle over fruit.
  • Bake in 350 degree (180 C) oven 45-55 minutes.

Questions & Replies

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  1. Ginger Rose
    I thought this was more like a cake than a flan but it turned out to be really good anyway. I took a bit of a risk as I'd already stewed my plums and I was afraid that it wouldn't cook because of the juiciness. Funnnily enough it didn't even need 45 minutes! Thanks for the recipe!
  2. Deb from Ca
    I made this with some over-ripe red plums and it was wonderful!! Very moist and the right combination of sweet and tart. Easy to make and the ingredients are always on hand. I added 1 tsp. of vanilla to the batter and cut the plums in wedges. I can't wait to try it with other fall fruits. Thanks for the great recipe
  3. KiwiHil
    Lovely flan, I made it for a pot-luck staff Christmas get-together (I'm in New Zealand, so our plum tree was laden :o) I am making it again today, have cut down on the sugar in the topping - and upped the lemon rind in the base, because I love lemons. Thanks for sharing this wonderful recipe, I'm sure I will make it often.
  4. pansies
    I have made this recipe 3 times recently. It is so delicious! I love Anne Lindsay's recipes but had not seen this one before. I used Italian prune plums for the top and divided the cake batter into two small foil pans and after baking froze the extra for another time. It works great! You defrost the cake and serve at room temp or warm it a bit in the oven if you like. Great with a little dollop of low fat vanilla yogurt on top too. Thanks for sharing this one Elly.
  5. sugarpea
    Made this luscious little cake with yellow plums and thoroughly enjoyed it. It dripped over a bit in the oven so you might want to place your baking pan on a cookie sheet to protect the oven from spill-overs if you use a 9" round cake tin. I subbed 1/2 cup Splenda for some of the sugar and it seemed to work just fine. I found 45 minutes to be just the right baking time. I'm making another one tomorrow for the neighbors, Elly. Outstanding recipe.



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