Jean-Christophe’s prune clafoutis recipe

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  • Serves 8
  • 30mins to prepare, plus 15mins for infusing and 45mins to 1hr to cook
  • 368 calories / serving
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DCO Clafoutis (h)

Preheat your oven to 200°C/Fan 180°C/Gas Mark 6 and grease a 22cm x 30cm china flan dish

Next, pour the kirsch over the prunes and leave them to soak, while you get started on the batter

Whisk the eggs, then add the sieved flour and sugar. Stir it all up into a mixture and gradually pour in the milk, a little at a time, while continually stirring. Lastly, add the vanilla pod. Leave to infuse for 15 minutes

Sprinkle a flan dish with a dusting of icing sugar and pour in the batter (removing the vanilla pod). Place the infused prunes across the top and – for added indulgence – toss a helping of dark chocolate drops into the mixture, too

Pop the dish in the oven for about 45-60 minutes, and then add the finishing touch – the rich and ravishing, Carte D’Or Rum & Raisin ice cream

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  • Ingredients

  • 500g prunes
  • 6 medium eggs
  • 100g self-raising flour
  • 90g caster sugar
  • 250ml semi-skimmed milk
  • 1/2 vanilla pod without its seeds
  • Dash of kirsch
  • Carte D'Or Rum & Raisin ice cream
  • sprinkle icing sugar
  • 40g dark chocolate drops (optional)
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  • Energy 1553kj 368kcal 18%
  • Fat 13.3g 19%
  • Saturates 6.2g 31%
  • Sugars 44.3g 49%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 55g Protein 11.1g Fibre 4.9g

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