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Apricot clafoutis

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Apricot batter pudding.
Apricot batter pudding.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.

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Ingredients

  • 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

Method

  1. Step 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. Step 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. Step 3

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

  4. Step 4

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

  5. Step 5

    Serve immediately, dusted with the extra icing sugar.

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