Individual hazelnut & chocolate clafoutis

Hazelnut & Chocolate Clafoutis

Serves 8

  • 100 g skinned hazelnuts, plus extra hazelnuts, finely ground, to serve (optional)

  • 80 g unsalted butter

  • 115 g self-raising flour

  • 115 g ground almonds

  • 60 g golden caster sugar

  • 2 large free-range eggs

  • 3 large free-range egg yolks

  • finely grated zest of plus the juice of 1 2 oranges

  • 180 ml full-cream milk

  • 1 vanilla pod, split lengthways

  • 50 g good-quality dark chocolate (70% cocoa solids), bashed up

Preheat the oven to 200°C/400ºF/gas 6.



Place the hazelnuts on a baking tray and bake for 5–10 minutes, until toasted and light brown, then finely grind in a food processor.



Melt the butter gently in a saucepan. Brush 8 cappuccino cups, or 150ml cups or ramekins with a little of the butter, then dust them with some of the ground hazelnuts. Tap out any extra nuts and set aside with the remaining nuts and pan of butter.



Sieve the flour into a bowl with a pinch of salt, then carefully mix with the almonds, sugar, eggs and egg yolks, zest and milk.



Using a knife, scrape out the seeds from the vanilla pod. Add to the mixture, along with the set aside hazelnuts. Fold in the butter and the orange juice. Divide among the cups, then poke the pieces of chocolate into the middle of each.



Place the cups on a tray and bake for 15 minutes, until risen but not quite cooked through in the middle. This will make them moist and delicious!



Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraîche.

Nutritional Information

Individual hazelnut & chocolate clafoutis

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Method

Preheat the oven to 200°C/400ºF/gas 6.

Place the hazelnuts on a baking tray and bake for 5–10 minutes, until toasted and light brown, then finely grind in a food processor.

Melt the butter gently in a saucepan. Brush 8 cappuccino cups, or 150ml cups or ramekins with a little of the butter, then dust them with some of the ground hazelnuts. Tap out any extra nuts and set aside with the remaining nuts and pan of butter.

Sieve the flour into a bowl with a pinch of salt, then carefully mix with the almonds, sugar, eggs and egg yolks, zest and milk.

Using a knife, scrape out the seeds from the vanilla pod. Add to the mixture, along with the set aside hazelnuts. Fold in the butter and the orange juice. Divide among the cups, then poke the pieces of chocolate into the middle of each.

Place the cups on a tray and bake for 15 minutes, until risen but not quite cooked through in the middle. This will make them moist and delicious!

Serve hot with an extra sprinkling of hazelnuts, if you like, and a blob of crème fraîche.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 411
    21%
  • Carbs 22.4g
    9%
  • Sugar 11.5g 13%
  • Fat 31.4g 45%
  • Saturates 9.8g 49%
  • Protein 11.5g 26%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 100 g skinned hazelnuts, plus extra hazelnuts, finely ground, to serve (optional)

  • 80 g unsalted butter

  • 115 g self-raising flour

  • 115 g ground almonds

  • 60 g golden caster sugar

  • 2 large free-range eggs

  • 3 large free-range egg yolks

  • finely grated zest of plus the juice of 1 2 oranges

  • 180 ml full-cream milk

  • 1 vanilla pod, split lengthways

  • 50 g good-quality dark chocolate (70% cocoa solids), bashed up