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£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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Fat | 23g |
Saturated Fat | 13g |
Carbohydrates | 40g |
Sugars | 32g |
Fibre | 1.6g |
Protein | 6.7g |
Salt | 0.4g |
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