If you’re looking for a simple summer dessert that feels fancy without the fuss, this Stone Fruit Pudding is a rustic take on the classic French ‘clafoutis’.
It’s made by pouring a flan-like batter (similar to a light pancake or custard mix) over fresh fruit, typically black cherries, and baking it until puffed and golden. It doesn’t need to be limited to cherries however, it works beautifully with all kinds of stone fruit.
The word clafoutis likely comes from the word “clafir”, meaning ‘to fill’, as in filling the dish with fruit. So it loosely translates to something like “filled dessert.”
Choose firm, ripe fruit. This way it’s easier to pit and holds its shape as it bakes into the creamy batter. Apricots add a lovely tart-sweet balance, but don’t stop there: plums, nectarines, peaches, or cherries all work well in this flexible and forgiving recipe.
Stone Fruit Pudding (aka Apricot Clafoutis)
Serves: 6-8
Ingredients
- 1 cup milk
- 3 eggs
- ½ cup white sugar
- 1 tsp vanilla extract
- 50g butter, melted
- ½ cup flour
- 8 apricots
- 2 tsp white sugar
- 2 Tbsp slivered almonds
- 2 Tbsp Amaretto
Method
- Preheat oven to 160°C fan bake.
- In a bowl combine milk, eggs, sugar and vanilla into a smooth batter. Add melted butter and sifted flour and fold until well combined. Pour into a cold cast iron skillet.
- Prepare apricots or any stone fruit of choice: halve, remove stone and arrange skin down into the batter. Sprinkle apricots with sugar, slivered almonds and a drizzle with Amaretto.
- Bake for 35-40 minutes until golden brown. Remove from oven carefully (handle will be hot) and allow to rest for 5 minutes.
- Serve warm or cold. Delicious served plain or with generous dollops of thickened cream or ice-cream.
As seen in NZ Life & Leisure Magazine, written by me!
