Apricot clafoutis
By OcadoLife
Published on 07 December 2021
A 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
50 minsTotal time
4Servings
50 minsCooking time
Ingredients
- 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
Step 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.