Clafoutis is so versatile and requires little effort. Other ripe stone fruit, berries and cherries all work well with the delicious custard.
Serves: 4
INGREDIENTS
⅓ cup plain flour
⅓ cup caster sugar
200ml milk
100ml cream
3 large eggs
1 teaspoon each vanilla extract and finely grated orange zest
To cook
5-6 ripe apricots, halved, pitted
1 tablespoon raw sugar
To serve
vanilla bean ice cream (I used Appleby Farms) or cream
METHOD
Equipment: Lightly grease a 23cm ovenproof baking dish.
Preheat the oven to 180°C fan bake.
Combine the flour and sugar in a large bowl.
Whisk the milk, cream, eggs, vanilla and zest together in a second bowl then whisk into the flour mixture to make a smooth batter.
Pour the batter into the baking dish and add the apricots cut side up. Sprinkle over the sugar and bake for 40 minutes, or until set in the middle and puffed around the edges.
To serve: Serve with ice cream or cream.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!