Apricot Clafoutis

, from Issue #89. March, 2020
Photography by Josh Griggs.
Apricot Clafoutis

Clafoutis is so versatile and requires little effort. Other ripe stone fruit, berries and cherries all work well with the delicious custard.

Serves: 4


⅓ cup plain flour
⅓ cup caster sugar
200ml milk
100ml cream
3 large eggs
1 teaspoon each vanilla extract and finely grated orange zest

To cook

5-6 ripe apricots, halved, pitted
1 tablespoon raw sugar

To serve

vanilla bean ice cream (I used Appleby Farms) or cream


Equipment: Lightly grease a 23cm ovenproof baking dish.

Preheat the oven to 180°C fan bake.

Combine the flour and sugar in a large bowl.

Whisk the milk, cream, eggs, vanilla and zest together in a second bowl then whisk into the flour mixture to make a smooth batter.

Pour the batter into the baking dish and add the apricots cut side up. Sprinkle over the sugar and bake for 40 minutes, or until set in the middle and puffed around the edges.

To serve: Serve with ice cream or cream.