Plum Clafoutis with Orange
Inspired by techniques from NYT Cooking.
Plum halves soaked in orange and baked in a creamy almond batter until caramelised at the edges and barely set in the middle.
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Method
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EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 103 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
19.7 g per serving
39.4 % of the 50 g daily maximum · 78.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 cm round or oval baking dish (about 2 litres)
- bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 345 kcal |
| Protein | 4.7 g |
| Carbohydrate | 32.8 g |
| of which sugars | 26.9 g |
| of which free sugars | 19.7 g |
| Fat | 22.6 g |
| of which saturates | 13 g |
| Fibre | 1.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
