Apricot Clafoutis
This pudding is one of the easiest you can make and easily one of the yummiest. Delicate sponge around the edges and soft and flan like in the middle. It’s a pudding that is packed full to the brim of the yummiest flavours and is perfect for those soft fruits we are so lucky to enjoy during the summer months.
Although I have used apricots in this recipe, it is perfect for any soft fruits.
Ingredients
6-8 apricots (cut in half, stone removed)
25ml Whiskey (or brandy)
2 tbsp Demerera sugar
40g plain flour
3 tbsp ground almonds (plus 1 tsp)
1 tsp vanilla extract
2 tbsp cream
2 tbsp golden caster sugar (plus 1 tsp)
250ml oat milk
3 tbsp butter (melted)
2 organic free range eggs
Method
To macerate your apricots, slice them and put them into a bowl and pour in your whiskey, demerera sugar and your vanilla extract and stir before leaving in the fridge over night.
Turn your oven to 170c and butter a flan dish and sprinkle a tsp of your ground almonds and your tsp of golden caster sugar on top of the butter.
In a bowl, mix your flour, sugar and your ground almonds before adding in your egg and a dash of the milk and whisk until thick. Add in the rest of your milk, cream and melted butter mix your mix and your eggs until combined.
Place your apricots cut side down on to the flan dish and pour the juices from the apricots over them.
Pour your batter mix over the apricots and bake on the middle shelf for between 35-40 minutes until you start to see a rise (it will come down) and the edges are brown and middle flan like.
Serve with cream and eat whilst warm.
