Clafoutis is a great summer dessert to make. Any stonefruit or berry works a treat. On a cooler day, you can choose to serve hot straight from the oven, puffed and golden. Alternatively you can prepare ahead and leave to cool and refrigerate. Sliced, it’s ready for breakfast, a picnic or take-a-plate for a crowd pleaser.

serves 6-8

softened unsalted butter, to grease

500g (about 8) ripe apricots, quartered, pits removed

1½ tablespoons verjuice

¼ teaspoon ground star anise

3 eggs

110g (½ cup) castor sugar

125ml full fat milk

125ml cream

½ teaspoon vanilla extract 

finely grated zest of half a lemon

100g (2/3 cup) Tuerong Farm Winter White flour (or almond meal, for a gluten free option)

Preheat oven to 180°C (160°C fan-forced). Grease a 20cm deep round cake tin (not spring form) or a 1 litre capacity baking dish and line the base with baking paper.  

In a bowl gently toss the apricots, verjuice and star anise to coat well. Spread the apricots, cut sides facing up, over the base of prepared dish. Drizzle over any remaining liquid.

In a bowl whisk together the eggs, sugar, milk, cream, vanilla and lemon zest to mix well.   Add the flour and whisk until a smooth batter forms without any lumps. Carefully pour batter over the apricots.

Bake for an hour, or until golden and cooked in the centre. To test, give the dish a gentle shake, the centre should not wobble, when ready. 

If serving hot, spoon out of dish. If serving at room temperature, cool completely in the baking dish. Carefully invert onto a plate, peel away the baking lining, then place a serving plate on top and flip. Cut into slices to serve. Serve with cream or ice cream.  

Storage: Keep clafoutis in a sealed container in the fridge for up to 3 days.

Recipe by Fiona Hammond, January 2022