Half the plums and remove the stones. Spray the bottom of a 7 inch pie dish with spray oil and place the plum halves cut side down in the pie dish.
In a bowl whisk the eggs until they are light and frothy (3 - 4 minutes). Add the vanilla paste, salt and skimmed milk and then add the flour and sugar, little by little, whilst continuing to whisk until you have a smooth batter.
Pour the batter over the fruit. Place the pie dish on the middle shelf of the preheated oven and bake for 10 minutes. After 10 minutes reduce the temperature to 300oF / 150oC / 135oC Fan. Bake for a further 30 - 35 minutes until the Clafoutis has turned golden brown and has puffed up.
Remove from the oven and cool for a bit before dusting with 1 teaspoon of icing sugar / powdered sugar. The Clafoutis is best served when still warm, although it also tastes great when cold!
The Clafoutis will puff up when it is cooked, but will deflate once is taken out of the oven - this is totally normal.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.