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A Weekday Menu Recipe

Individual Cherry Nectarine Clafoutis  Veg  HT  DP  35mins    

Serves 4   
 Hot Vegetarian Fruit Alcohol Dessert Pudding

Ingredients
Butter for greasing
1 Large Nectarine, stoned and cubed
12 Cherries, pitted and halved
2 tbsp Soft Brown Sugar
4 tbsp Kirsch
For the batter
3 tbsp Caster Sugar
25g/1oz Flour
4 Eggs, beaten
120ml/4fl.oz.Double Cream
90ml/3fl.oz. Milk
teasp Vanilla Extract

Instructions

1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease 4 individual heatproof ramekins with butter.

2. Divide the cherries and nectarine evenly between the ramekins, sprinkle over the brown sugar kirsch, Place on a baking tray and bake in the oven for 10

3. Meanwhile in a mixing bowl, beat together the caster sugar, flour and eggs until light and well blended.

4.  Stir in the cream, milk and vanilla essence.

5. Once the fruit has been cooking for 10 minutes, remove from the oven and pour the custard over the top. Return to the oven and bake for 15-20 minutes or until the batter has set. Serve immediately.
 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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