About this recipe:This clafoutis recipe comes from a part of France called Limousin and this is one of my childhood memories.... My mother often made it and this is so easy to do that I can not resist the temptation to offer you a slice and give you some essential tips. A clafoutis should not be chalky or thick or rubbery. I love a clafoutis with fruits such as apricots (photo), morello cherries or damsons, or even Granny Smith apples.
75g plain flour
125g caster sugar
1 teaspoon vanilla extract
1 teaspoon rum
1 pinch of salt
2 teaspoons softened butter
250ml full fat milk
500g Apricots, morello cherries, sour plums, prunes, apples or other fruit
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Add the flour, eggs, sugar, vanilla, rum (optional), salt, butter and milk.
Pour about 1 tablespoon of batter into a buttered baking dish and then add the fruit cut into pieces with the skin side up.
Pour the remaining batter on top of the fruit.
Bake for 30 minutes. I sprinkle with a little bit of icing sugar and serve it as is.