Grape & almond clafoutis

Name: Grape & almond clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 250 g Essential Seedless Grapes (green or red, or other soft fruit or berries); 2 tbsp amaretto liqueur; 80 g golden caster sugar, plus 2 tbsp; Unsalted butter, for greasing; 3 Essential Free Range White Eggs; 250 ml Essential British Free Range Milk; 80 g Essential Plain Flour; 1 tsp vanilla extract; 2 tbsp toasted flaked almonds; 1 tbsp icing sugar

Amaretto-soaked grapes cloaked in a soft, fluffy batter make for a dreamy take on the classic French dessert, but any other leftover soft fruit or berries work wonderfully too.

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Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook30 mins
Total time45 mins
Plus+ macerating

Please 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.

250g Essential Seedless Grapes (green or red, or other soft fruit or berries)
2 tbsp amaretto liqueur
80g golden caster sugar, plus 2 tbsp
Unsalted butter, for greasing
3 Essential Free Range White Eggs
250ml Essential British Free Range Milk
80g Essential Plain Flour
1 tsp vanilla extract
2 tbsp toasted flaked almonds
1 tbsp icing sugar

In a medium bowl, mix together the grapes, amaretto and 1 tbsp caster sugar, then leave to macerate for 2 hours.
Grease a 25cm round baking dish; sprinkle 1 tbsp sugar over to coat. Heat the oven to 180ºC, gas mark 4. Put the grape mixture into the baking dish. In a blender, whizz together 80g sugar with the eggs, milk, flour and vanilla until smooth. Pour the batter over the grapes; bake for 25-30 minutes, or until slightly risen and golden. Sprinkle over the almonds, dust with the icing sugar and serve.

Typical values per serving when made using specific products in recipe