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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.