This is a twist on the classic French dessert. The cherries are replaced with apricots and the eggy batter is enriched with cream. It's the perfect summer treat!
B
Bibus
22 people made this
Ingredients
Serves: 6
1 teaspoon oil for greasing the dish
100ml milk
100ml single cream
115g caster sugar
12 large ripe apricots
3 eggs
60g plain flour
1 pinch salt
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Wash then remove the stones from the apricots. Cut into 6 wedges and transfer to a greased baking dish.
In a bowl, mix together the flour, 110g caster sugar and salt. Gradually stir in the eggs, cold milk and cream. Pour the batter over the apricots and bake for about 45 minutes until golden brown.
Sprinkle with the remaining sugar just before serving. Serve warm or cold.