Apricot Clafoutis

Apricot Clafoutis

Serves 8 people,

Eaten hot or cold, as cake or dessert, it’s a winner. Minimal fuss to prepare, and loved by all.  Use ripe apricots. Don’t use apricots that are too tart.

Preparation:  10 minutes to prepare and 35 min to bake.


350ml (1 1/2 cups) Milk or Milk Alternative
3 XL Eggs
½ cup (125ml) Sugar or Honey
½ cup + 1Tbs (140ml) Entice Self Raising or Entice 100% Pure Rice flour
2Tbs (30ml) Vegetable Oil
5 ml Vanilla Essence
8 Ripe Apricots, sliced into thin slithers


Preheat the oven to 200 °C

Slice the Apricots and arrange in a greased baking tray of 22 x 29 cm.  I use an ovenproof rectangular shape glass dish.

Warm the milk to about 60°C

Whisk the eggs until light and fluffy

Add the flour, sugar, oil and vanilla essence to the eggs and whisk until smooth.

Whisk the warm milk into the mixture until combined.

Bake for 35 min, until nicely golden in colour.

Serve warm or cold. Serve with vanilla ice cream.

Note: Any pitted fruit works well.  In Winter use 3 Golden Delicious apples, peeled and sliced.  Use enough fruit to generously cover the base of the dish.

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