Apricot clafoutis

Apricot batter pudding.
Apricot batter pudding. Photo: Murdoch Books

Hailing from the Limousin region of France, this traditional dessert is a fabulous way to make use of fresh seasonal fruit. Apricots, cherries, peaches, plums and other stone fruit all pair beautifully with the luscious baked custard-like batter. This recipe has almond meal added to the batter for extra richness.


400g ripe apricots, halved and stoned

1½ tsp icing sugar, plus extra, to dust

1¼ cups almond meal

1 cup castor sugar

2 tbsp plain flour

500ml (2 cups) pouring cream

4 eggs, at room temperature

6 egg yolks, at room temperature


1. Preheat the oven to 180C. Grease a square 24cm, two-litre capacity ovenproof dish with butter. Place the apricots in the dish, some cut-side up and others cut-side down. Sift the icing sugar over the fruit.

2. Put the almond meal, castor sugar and flour in the bowl of a food processor and process for 5 seconds. Add the cream, eggs and egg yolks and process until smooth. Transfer to a jug.

3. Pour the batter over and around the apricots in the dish.

4. Bake the clafoutis for 25-35 minutes or until puffed, golden and just set in the centre, checking after 20 minutes.

5. Serve immediately, dusted with the extra icing sugar.