Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Apricot Clafoutis

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 250ml Just Milk Semi-Skimmed
  • 500g apricots
  • 100g Billington’s Golden Caster Sugar
  • 80g plain flour
  • 40g cornflour
  • 20g Stork tub
  • 3 eggs
  • 2 tbsp of Billington’s Golden Icing Sugar
  • ¼ tsp Neilsen-Massey Vanilla Extract
  • 1 pinch of salt
  • Pyrex Glass Bowl
  • Pyrex Non Stick Flan Pan
  • Heat the oven to 220°C (gas 7)
  • In a bowl mix together flour, cornflour and eggs.
  • Add the sugar, the Vanilla Extract and the salt.
  • Add milk to the mixture and mix until smooth.
  • Grease the baking tin with butter and coat with flour.
  • Wash and cut the apricots before spreading on the bottom of the tin and covering them with the dough.
  • Add few pieces of Stork on the top then place the tin in the oven for 30 minutes.
  • Take the clafoutis out of the oven and sprinkle with icing sugar.
  • You can eat it warm or cold.