Apricot clafoutis

Apricot clafoutis

Apricot clafoutis recipe

This has got to be one of the easiest desserts you could make, and no, opening a tub of ice cream and slapping a few scoops into a bowl and drizzling it with ice magic doesn’t count!

Traditionally this French dessert uses fresh cherries but there’s an abundance of tasty little apricots at the moment, so these golden treasures are the replacement.

Apricot clafoutis recipe

Apricot clafoutis recipe

apricot clafoutis

serves 4-6


  • Butter, for greasing & caster sugar for dusting
  • 3 eggs
  • 2 tsp vanilla extract
  • ⅓ cup flour, sifted
  • ⅓ cup caster sugar
  • ¼ tsp nutmeg, freshly grated
  • pinch of salt
  • ⅔ cup milk
  • ⅓ cup double cream
  • 6 or 7 apricots, halved and stoned
  • unsalted butter, to grease baking dish
  • chopped pistachio’s, to garnish
  • ice cream or double cream

Preheat oven to 200°C.

Generously grease a shallow ovenproof dish with the butter and dust with caster sugar. Alternatively line with baking paper and grease & sugar.

In a medium-sized bowl place the eggs, flour, sugar, nutmeg and salt. Stir in a few tablespoons of the milk. Using a whisk, beat the mixture to aerate it, gradually adding the remaining milk as well as the cream.

Pour the batter into the prepared dish. Place apricots over batter, cut-side down.

Bake for 30-40 minutes, or until golden.

Dust with icing sugar and serve sprinkled with chopped pistachios and ice cream.

Can be served warm or cold.

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