Apricot clafoutis – an easy crowd-pleaser


Man, where did this weekend go??  I had all sorts of grandiose ideas of the stuff I'd do: a post about my ski trip, an article that I owe an editor, editing the dozens of ski trip photos that I want to put on Flickr, writing up a few posts for this blog…


Instead, I managed: to edit about 10% of the photos; 1 trip to the gym; loads of laundry; two trips to Greenwich market only to discover the the stall I need only trades on Fridays; shopping for my birthday present (yay!); and a lovely lunch in the countryside with friends.

Was it fun?  Mostly.  Did any of that match the to do list above?  Ummm, no, not really.

Good thing I had a spare recipe up my sleeve to share wth you!  And on that topic, it's always good to have a dish up your sleeve that you can make with minimal fresh ingredients at super-short notice, when friends drop by unexpectedly, or when you just plain forgot to go shopping!  This recipe is an old standby of mine and the only fresh ingredient that you need is fresh cream – all the rest are store-cupboard standbys (and in a pinch I'm sure it would also work with long-life cream).

I've written about clafoutis before, so I won't bore you again – feel free to check out my cherry clafoutis, peach & cardamom clafoutis, and rhubarb & ginger clafoutis.  Suffice to say it's a baked custard-like traditional French dessert and the only limit to the flavours/fillings is your imagination.  I love the tartness of the apricots in this version, and the contrast between the crisp almond slivers and the wobbly custard.  Simple, store-cupboard deliciousness!



6 large free-range eggs
240ml cream (I used double cream)
240g caster sugar
1/2 tsp of vanilla essence
140g cake flour, sifted
50g softened butter
2 x 400g tins of apricot halves, drained
100ml brandy
100g flaked almonds
icing sugar to serve
vanilla ice-cream to serve


Beat the eggs, cream, sugar and vanilla essence together in a bowl.  Add flour and beat with a wooden spoon for about 1 minute.  Spread the apricot halves evenly over the base of the buttered dish and drizzle with the brandy.  If time allows, set both the batter and the apricots aside to rest for 1 hour at room temperature.

Preheat oven to 220C and butter a 2 litre ovenproof dish. Pour the batter over the apricot halves (they will float – don't worry – this is normal!) and bake on the top shelf of the oven for about 25 minutes.

Reduce the heat 190C, sprinkle with the flaked almonds and bake for a further 10-15 minutes until golden, puffy and set. 

Sieve some icing sugar over the top (optional) and serve immediately with good quality vanilla ice-cream.

Time is running out – please don't forget to nominate me in this year's South African Blog Awards – the nominations deadline has been extended to 18 March. You have to nominate at least three different blogs, and each blog that you nominate may be nominated in as many categories as you like.  You also have to supply a valid e-mail address so that they know you are not a robot, and you may only submit one nomination form so think before you nominate! Read the complete rules here and check out Amatomu for some inspiring South African blogs to nominate. And if you click the pic below, you will find that Cooksister has already been filled in for you in the relevant categories!  Just nominate two other blogs in the categories of your choice, enter your e-mail and submit. Easy!

If you enjoyed reading this, please consider sharing it using the social media buttons below the post. I'd also love to hear what you thought about this post so please do leave a comment below. Hope to see you again soon!

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  1. says

    I love Apricots in a baked dessert. Lovely and tart and it balances out the sweetness of the pastry and cream!!! Lovely! Yes, the weekends go by so fast!!!

  2. says

    Wow. That’s a really yummy looking dessert (breakfast!), Jeanne.
    If it makes you feel any better, I had grand hopes for this past weekend as well. I wanted to get some posts written for the blog, clean a bit, and I don’t know… relax, maybe? None of it happened. Boo.
    Oh! Happy (early/belated?) Birthday, too!

  3. says

    Jeanne, you know I just adore clafouti, in all it’s shapes and sizes, so this one will definitely make it onto my list! Thank you! And well done on the column you wrote. Lovely work, keep it up!

  4. says

    OH YES Jeanne, where did the time go? I was looking at you in utter shock & amazement when you did the NaBloPoMo!! This clafoutis looks so good…YUM!!

  5. says

    oh yes i do like clafoutis and apricots are especially nice! this really looks great jeanne! it really freaks me at how fast time is flying. it could slow down for a bit – there are a few huge projects we are headed towards and i really need all the prep time i can get!

  6. CookingSchoolConfidential.com says

    You know, I’ve made my fair share of clafoutis, but it has never occurred to me ot make it with apricots.
    But it looks wonderful, doesn’t it? Hmmm, I wonder what it would be like with a teaspoon of lavendar?
    Oh no, now I have to get my apron out of my school bag (I’m a culinary school student).

  7. says

    Did I miss your birthday? Will you forgive me. Time is racing and its so hard to keep up.I was thinking of doding this very dessert with plums.

  8. says

    Beautiful and delicious. We’re going to have to wait a few more months until apricots are again in season here in Northern California.
    Thanks for adding us as friends on Foodbuzz. We welcome you to come visit our site!

  9. says

    Hey, Happy Birthday!!!
    Know the feeling of being stretched every which way, sometimes it’s hard to know what’s really important.
    Love the sound of your clafoutis and never having to be afraid when the doorbell rings unexpectedly.

  10. browniegirl says

    I love apricots and I love clafoutis so this is right up my street!! Have you just had a birthday Jeanne??? Happy Birthday to you….I have been away and also have had computer problems for the past week so have been a bit absent. But Im back :o) Have a great weekend xxx

  11. Tongue-Tickle says

    ok … so you already know how chaffed i am with your mail this morning! what an honour to share a nomination with you! well done!!