0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgA dense, custardy and delightfully wobbly French-inspired dessert that showcases glorious late-summer stone fruit. The nutty brown butter really takes proceedings to another level.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Grease a 1.5-2-litre ovenproof dish or tin, then sprinkle over 1 tbsp caster sugar to cover the base and sides; shake out the excess. Halve the fruit and remove the stones (if using cherries, stone them but keep the fruit whole), then put in a bowl with 1 tbsp sugar and toss together. Set aside.
Sift the flour into a large bowl, then stir through the salt and the remaining 80g sugar. Whisk in the eggs and milk until you have a smooth batter. Arrange the fruit, cut-side up (or the whole, pitted cherries), in the base of the dish or tin. Pour over the batter and bake for 30-40 minutes until golden brown, just set and still wobbly.
Just before the clafoutis is ready, put the hazelnuts and butter in a small pan set over a medium-high heat and cook for 3-5 minutes until the butter froths up, the nuts turn golden brown and there is a nutty aroma. Spoon the butter and hazelnuts over the clafoutis. Sift over the icing sugar and serve immediately with crème fraîche.
You can make the clafoutis batter up to a day ahead, then leave it to rest, covered, in the fridge until you are ready to bake.
Typical values per serving when made using specific products in recipe
Energy | 1,656kJ/ 397kcals |
---|---|
Fat | 23g |
Saturated Fat | 13g |
Carbohydrates | 40g |
Sugars | 32g |
Fibre | 1.6g |
Protein | 6.7g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
View this recipe's ingredients and add them to your trolley
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0
Item price
£1.90Price per unit
£7.60/kg0 added
0 in trolley
Quantity of Waitrose Golden Caster Sugar in trolley 0
Item price
£2.20Price per unit
£2.20/kg0 added
0 in trolley
Quantity of Waitrose Yellow Flesh Nectarines in trolley 0
Item price
£2.70Price per unit
67.5p each0 added
0 in trolley
Quantity of Essential Plain White Flour in trolley 0
Item price
85pPrice per unit
56.7p/kg0 added
0 in trolley
Quantity of Waitrose fine crystal sea salt in trolley 0
Item price
£2.00Price per unit
£5.72/kg0 added
0 in trolley
Quantity of Waitrose British Blacktail Free Range Medium Eggs in trolley 0
Item price
£1.75Price per unit
29.2p each0 added
0 in trolley
Quantity of Essential British Free Range Whole Milk 4 pints in trolley 0
Item price
£1.55Price per unit
68.2p/litre0 added
0 in trolley
Quantity of Waitrose Blanched Whole Almonds in trolley 0
Item price
£1.80Price per unit
£18/kg0 added
0 in trolley
Quantity of Tate & Lyle Fairtrade Icing Sugar in trolley 0
Item price
£2.40Price per unit
£2.40/kg0 added
0 in trolley
Quantity of WR Essential Crème Fraiche in trolley 0
Item price
£1.20Price per unit
40p/100ml