ingredients
serves: 4 - 6
Butter for greasing
1 3/4 pounds canned apricot
halves in natural juice
To serve: creme fraiche or heavy cream
For the batter:
5/8 cup soured cream
100 g (3 1/2 oz) All purpose flour
2 large eggs
75 g (2 3/4 oz) soft light brown sugar
A few drops of natural vanilla extract
For the topping:
1 tablespoon butter
2 tablespoons soft light brown sugar
method
1. Preheat the oven to 200°C (400°F, gas mark 6) and grease a shallow, ovenproof dish, 25 - 30 cm (10 - 12 in) in diameter.
2. Drain the canned apricots, reserving 100 ml (3 1/2 fl oz) of the juice, and arrange them, cut sides down, in the bottom of the dish.
3. To make the batter, stir the soured cream into the reserved apricot juice. Place the flour in a separate bowl and make a well in the centre. Add the eggs, sugar and vanilla extract, quickly whisk into the Hour to make a smooth paste, then gradually whisk in the apricot juice and soured cream mixture.
4. Pour the batter over the apricots and bake the clafoutis in the oven for 20 minutes.
5. Meanwhile, make the topping by blending the butter and sugar together with a fork in a small bowl.
6. Remove the clafoutis from the oven after 15 minutes and dot the butter and sugar mixture evenly over the top. Return it to the oven for the remaining 5 minutes, or until the batter is lightly golden on top and puffed up.
7. Serve hot, with creme fraiche or heavy cream.
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Variation
Instead of the topping, sprinkle the clafoutis with Confectioner’s sugar before serving. Alternatively, sprinkle it with brandy - an apricot - flavoured brandy would be particularly good.
