Clafoutis is so versatile and requires little effort. Other ripe stone fruit, berries and cherries all work well with the delicious custard.
Serves: 4
INGREDIENTS
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
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.