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.

0 out of 5 stars(0) Rate this recipe

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.

Ingredients

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

Method

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.