Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Apricot Clafoutis

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

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