Gold Top Clafoutis Noel

Celebrate the festive season with a Christmas twist on the classic French clafoutis

This warm baked dessert is studded with whisky soaked cranberries to add a hint of
holiday cheer, making it the perfect centrepiece for your Christmas Day table. Simple to prepare yet delightfully indulgent, it’s a treat to share with loved ones on chilly winter evenings.  Made with Graham’s Gold Top milk for extra creaminess.

Serve it with the Graham’s Gold Top Christmas Custard for some added indulgence.

Video on how to make Gold Top Noel Clafoutis

Graham’s Gold Top Clafoutis Noel Recipe

Ingredients

55g dried cranberries
1 tbsp whisky
Grated zest of 1 orange
55g plain flour
170g caster sugar
1tsp baking powder
Pinch salt
4 medium eggs
1 tsp vanilla extract
340mls Graham’s Family Dairy Gold Top Milk
15g butter
100g frozen black cherries

Method

Put the cranberries into a small bowl and mix in the whisky and orange zest. Allow to soak for at least an hour.
Set the oven to 160C fan/Gas Mark 4
Sift the flour, baking powder, salt and sugar into a medium sized mixing bowl
In a separate bowl whisk the eggs, vanilla extract and milk together.
Pour the liquid ingredients into the dry ingredients and quickly whisk together – this can also be done in a liquidiser.
Strain the cranberries.
Heat a non-stick, ovenproof pan on a medium heat and add
the butter.
Once melted add the batter and scatter over the cranberries and frozen black cherries.
Cook over a medium heat until a crust forms round the outside but be very careful not to burn the base.
Put it into the preheated oven for about 15 minutes or until it is risen and golden brown.
Slide out onto a serving plate and dust with icing sugar.

Note: Alternatively, this can be cooked in a greased shallow ovenproof dish
in the oven for approximately 30- 40 minutes or until risen and golden
brown.

Grahams Gold Top Clafoutis Noel

Christmas twist on the French classic clafoutis

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Ingredients

  

• 55 g dried cranberries
• 1 tbsp whisky
• Grated zest of 1 orange
• 55 g plain flour
• 170 g caster sugar
• 1 tsp baking powder
• Pinch salt
• 4 medium eggs
• 1 tsp vanilla extract
• 340 mls Graham's Family Dairy Gold Top Milk
• 15 g butter
• 100 g frozen black cherries

Instructions

 

• Put the cranberries into a small bowl and mix in the whisky and orange zest. Allow to soak for at least an hour.
• Set the oven to 160C fan/Gas Mark 4
• Sift the flour, baking powder, salt and sugar into a medium sized mixing bowl
• In a separate bowl whisk the eggs, vanilla extract and milk together.
• Pour the liquid ingredients into the dry ingredients and quickly whisk together - this can also be done in a liquidiser.
• Strain the cranberries.
• Heat a non-stick, ovenproof pan on a medium heat and add
• the butter.
• Once melted add the batter and scatter over the cranberries and frozen black cherries.
• Cook over a medium heat until a crust forms round the outside but be very careful not to burn the base.
• Put it into the preheated oven for about 15 minutes or until it is risen and golden brown.
• Slide out onto a serving plate and dust with icing sugar.
• Note: Alternatively, this can be cooked in a greased shallow ovenproof dish
• in the oven for approximately 30- 40 minutes or until risen and golden
• brown.

Keyword christmas, Clafoutis, dessert, french

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