Despite not really knowing how to pronounce it correctly, I have only attempted to make a Clafoutis once before and it was a bit of a flavour experiment (beetroot and apple). I have been wanting to make one again for a while now, but have just not found the time or had a proper excuse. However, I was recently sent an OXO Good Grips pan to review, and to begin with I thought I would make an omelette or frittata, but then I thought I should really use the pan to showcase a dessert instead. Using the same recipe as I tried before, I adapted it slightly to change the flavour, and yet again I decided to go with one that I think is not common when making clafoutis – Chocolate and Orange (yum!). One of the great things about the OXO Good Grips pan, is that as well as being super non stick it can be placed inside an oven up to 200oC – ideal for cooking a clafoutis!
This recipe makes the clafoutis in two parts: one is to make the batter and the second part is to whisk egg whites to fold into the batter – making it lovely and light and, fingers crossed, taste light and airy once it is cooked!
Once the batter is made, it is poured into the pan and while the base has a couple of minutes to cook, the orange segment and chocolate pieces are added, before the pan is placed into a hot oven for about 15-20 minutes.
If you fancy making a Chocolate Orange Clafoutis, then here is how you can
- 85g caster sugar
- 1 tbsp orange juice (I sued the juice from my tinned mandarins - see below)
- 2 eggs separated
- 75g self raising flour
- 25g cocoa powder
- 200ml milk
- pinch of salt
- knob of butter
- 150g orange segments (I used tinned mandarins)
- 8 squares of dark chocolate
- a little icing sugar for dusting
- Place the egg yolks, orange juice and sugar in a bowl and beat with an electric hand whisk until fluffy
- Add the flour, cocoa powder, salt and milk and beat until smooth
- Place to one side for 5 minutes
- Pre heat the oven to 180oC/ 160oC (fan)
- Whisk the egg whites until they form stiff peaks (about 5 minutes) and then carefully fold them into the chocolate batter
- Heat the butter in a non stick pan and place over a low heat. Pour in the batter and cook for about 5 minutes to allow the bottom to cook, while scattering the orange and chocolate pieces over the top of the batter
- Then transfer to an oven and cook for 15-20 minutes until cooked through
- Dust with a little icing sugar and serve immediately
This was really lovely! Light, airy and full of chocolate and orange flavours. I must remember this dessert next time I have visitors coming at short notice for a meal!
The OXO Good Grips pan made making the clafoutis very easy to make and it came out of the pan effortlessly. This pan is so easy to use and cleans very easily to, it is dishwasher safe but I have found wiping it clean has done the job for now.
It has had lots of use already and it cooks my slimming world friendly breakfasts in next to no time!
You can read more about it and the other products that OXO make here
I was sent a pan for the purpose of a review in the form of a recipe.