Nan's peach clafoutis

Peach Clafoutis

Serves 6

  • 3 tablespoons plain flour

  • 1 pinch salt

  • 5 tablespoons golden caster sugar

  • 3 large free-range eggs, beaten

  • 450 ml milk

  • 1 whole nutmeg, for grating

  • 50 g butter

  • 400 g tinned peach halves in juice, drained

  • good-quality vanilla ice cream, to serve

Preheat your oven to 220ºC/425ºF/gas 7. In a bowl, add the flour, salt and 3 tablespoons of caster sugar to the beaten eggs. Mix well, then put aside. Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about ¼ of the nutmeg.



Grease a shallow ovenproof dish with butter, put the drained peaches on the bottom then pour the egg batter over them. Dot the remaining butter on top in little knobs.



Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top. Absolutely delicious!

Nutritional Information

Nan's peach clafoutis

A comforting French pudding

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Classic clafoutis is made with cherries, but I love this store cupboard version with tinned peaches
Serves 6
40m
Super easy
Print this recipe
Method

This is really a French pudding and, though you usually see it made with cherries or other fresh fruit, I think tinned fruit works an absolute treat. This pud is a winner for me in so many ways: not only is it dead easy to whip up, pretty to look at and delicious, but you'll probably already have most of the ingredients for it in your cupboards.

Preheat your oven to 220ºC/425ºF/gas 7. In a bowl, add the flour, salt and 3 tablespoons of caster sugar to the beaten eggs. Mix well, then put aside. Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about ¼ of the nutmeg.

Grease a shallow ovenproof dish with butter, put the drained peaches on the bottom then pour the egg batter over them. Dot the remaining butter on top in little knobs.

Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top. Absolutely delicious!

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 190
    10%
  • Carbs 22.0g
    8%
  • Sugar 16.7g 19%
  • Fat 8.6g 12%
  • Saturates 4.6g 23%
  • Protein 5.7g 13%
Of an adult's reference intake

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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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  • 3 tablespoons plain flour

  • 1 pinch salt

  • 5 tablespoons golden caster sugar

  • 3 large free-range eggs, beaten

  • 450 ml milk

  • 1 whole nutmeg, for grating

  • 50 g butter

  • 400 g tinned peach halves in juice, drained

  • good-quality vanilla ice cream, to serve