Serves: 6 – 8
“Clafoutis” may sound fancy, but it’s really just a cross between a custard and a baked pancake. Traditionally made with cherries, this dish from the Limousin region of France bakes up to a beautiful finish, with the eggy batter nestling chunks of fresh fruit.
- 2 eggs
- 2 egg yolks
- 100g maple sugar
- 150g plain flour
- 250ml milk
- 200g apricots
- 60g salted butter
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
1Preheat your oven to 150C. Halve the apricots, remove the stone and place into a bowl. Pour maple syrup over the apricots and leave to soak.
2Melt the butter in a saucepan and in a separate bowl mix the sugar and eggs, then stir in the flour. To complete the batter mixture, stir in the melted butter and milk.
3Grease a baking tray with butter and pour in the batter mix and top with the soaked apricots and maple syrup.
4Bake for 40 minutes at 150C and then for a further 20 minutes at 180C.
5Serve with crème fraiche or ice cream.