Apricot clafoutis
By OcadoLifeA true summer treat, this French-inspired dessert is best enjoyed with vanilla ice cream or single cream, ideally in the garden on a sunny dayTime and servings
Total time
Servings
Cooking time
Ingredients
12 total- 6 apricot halves, halved and stoned
- 1 knob of unsalted butter, for greasing
- 45 g of caster sugar, plus 1 tbsp
- 2 large eggs
- 0.5 tsp of vanilla bean paste
- 0.5 lemon, zested
- 50 g of plain flour
- 0.25 tsp of baking powder
- 150 ml of double cream
- 150 ml of whole milk
- 2 tbsp of apricot jam
- 2 tsp of icing sugar, for dusting
Method
4 stepsStep 1
Preheat the oven to 180°C/160°Cfan/gas 4. Grease a 23-25cm round baking dish with the butter then sprinkle in 1tbsp of sugar, tilting the dish to coat the sides and base. Arrange the apricots, cut-side down, into the dish.
Step 2
In a large bowl, whisk the 45g of sugar, eggs, vanilla and lemon zest. Whisk in the flour and baking powder until smooth. Slowly add the double cream and milk, whisking well.
Step 3
Pour the batter over the apricots and bake in the middle of the oven for 30-35 mins, until pale gold and puffy. Leave to cool for 15 mins.
Step 4
Gently heat the apricot jam in a small pan to loosen, then brush over the top; dust with icing sugar and serve.