Apricot Clafoutis

Tues, 6th of September

A clafoutis is a baked custard that is traditionally made with cherries. Here I have swapped them out for apricots because firstly I love apricots, and secondly I couldn’t pit all those cherries! I have also scattered the top with flaked almonds which adds a lovely texture and flavour.

Helen James


  • 4 tbsp flaked almonds
  • 6 fresh apricots (halved)
  • 3 eggs
  • ¾ cup (170g) sugar
  • 1 tbsp brown sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup (240ml) milk
  • ½ cup (60g) flour

Helen James

  1. 1. Pre-heat the oven to 180⁰C.
  2. 2. Butter the inside of an oven proof dish (I used a 10” x 6” dish).
  3. 3. Scatter the bottom of the dish with 2 tbsp of flaked almonds.
  4. 4. Place the apricots skin side up in the dish.
  5. 5. Whisk the eggs and sugars until smooth and slightly frothy, add vanilla, salt and milk and whisk again.
  6. 6. Add flour and whisk until smooth.
  7. 7. Pour the batter on top of the apricots, then gently scatter the remaining 2 tbsp of almonds on top.
  8. 8. Bake in the oven for 35-45mins. It should be set in the centre. You may need to cover the top with tin foil for the last 10 mins.
  9. 9. Sprinkle top with icing sugar and serve warm with a dollop of cream or crème fraîche. Enjoy!

Let me know if you make this and how you get on #consideredbyhj

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Products used: Enzyme Tea Towel3511163 Lewis Dinner Plate3540180 Lewis Side Plate3540181