Apricot Clafoutis
Desserts
Cooking time:
15-30 minutes
Serves:
6
Preparation time:
10-15 minutes
Ingredients:
-
250ml Just Milk Semi-Skimmed
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500g apricots
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100g Billington’s Golden Caster Sugar
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80g plain flour
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40g cornflour
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20g Stork tub
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3 eggs
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2 tbsp of Billington’s Golden Icing Sugar
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¼ tsp Neilsen-Massey Vanilla Extract
-
1 pinch of salt
Equipment:
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Pyrex Glass Bowl
-
Pyrex Non Stick Flan Pan
Method:
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Heat the oven to 220°C (gas 7)
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In a bowl mix together flour, cornflour and eggs.
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Add the sugar, the Vanilla Extract and the salt.
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Add milk to the mixture and mix until smooth.
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Grease the baking tin with butter and coat with flour.
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Wash and cut the apricots before spreading on the bottom of the tin and covering them with the dough.
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Add few pieces of Stork on the top then place the tin in the oven for 30 minutes.
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Take the clafoutis out of the oven and sprinkle with icing sugar.
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You can eat it warm or cold.