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Apricot clafoutis

Apricot clafoutis

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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 day
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  • 1 knob unsalted butter, for greasing
  • 45g caster sugar, plus 1 tbsp
  • 6 apricot halves, halved and stoned
  • 2 large eggs
  • ½ tsp vanilla bean paste
  • ½ lemon, zested
  • 50g plain flour
  • ¼ tsp baking powder
  • 150ml double cream
  • 150ml whole milk
  • 2 tbsp apricot jam
  • 2 tsp icing sugar, for dusting


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.

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