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Klafouti? |


Have you aprigot some free time? Then why not try making this summery take on a traditional cherry clafoutis. This recipe for raspberry and apricot clafoutis is courtesy of Tesco's.


Prep time: 20 minutes

Cooking time: 30 minutes

Makes: 6 portions


Ingredients:

50g butter

375g apricots (about 11)

100g caster sugar, plus 1 tsp

3 large eggs

100g plain flour, sifted

150g raspberries

icing sugar, for dusting (optional)



1. It's getting hot in here, and outside


Preheat your oven to 180c and find your chiquest quiche tin (it should be a biggy - 24cm in diameter). Grease your tin like your slapping on sun cream for a sunny summer day.


2. Don't get buerrent


Grab all of your cheery orange apricots and cut them in half. Rip out their stones and discard them.


In a frying pan melt 25g butter on a lowish heat. Add in your halved apricots (or should I say apri and cots seeing as they have been split). Sprinkle over 1tsp caster sugar and let turn a golden sunny brown, stirring occasionally.



Remove from the heat and leave to cool once sugary and gooey.


3. Apri the previous step


Melt the remaining 25g butter and set aside to cool slightly.


In a large bowl whisk together 3 eggs with 100g sugar. Keep going until it is light and frothy like a milkshake.

Using a metal spoon - no need to look at your reflection in it, you already look summer ready - fold in 100g of sifted flour.

Delicately stir in the melted butter, being careful not to beat the air out of the mix.


4. Sprinkle sprinkle, batter batter


 Scatter half of your sugary apricots into your pre-greased tray, along with all of the 150g of raspberries.

Evenly spread the batter over the top of the fruit

 Place the remaining apricots on top, cut side facing towards the oven's sunny rays.

Place in the pre-heated oven and bake for 30 minutes until fluffy and puffy.

Please admire Kate's tin conversion to a smaller model

Once cooled, sprinkle with icing sugar and serve with your choice of dairy product (cream or ice cream, no cheese please).


Dink and sink!




Food for Thought

Lizzy says: "I am an absolute stan for a summer dessert, sign me up wherever there is lemon tart or klafoutis. This was a very quick and easy recipe to make, although I had to wrangle my apricots under control because they were under ripe and would not release their stones (buy ripe apricots people!). I would probably make this again even if it isn't actually klafoutis... which we found out after making... 7/10"




Kate says: "I think this recipe choice was born out of pure nostalgia on Lizzy's part and perhaps it didn't live up to the memories we had of it? I don't think it helped that I halved the recipe and had to make a tin-foil levee when I realised my tin was going to be way too big for the amount of batter I had.... I also found this to be a bit of a flubbery dutch baby, but that could also be(and probably definitely is) a failure on my part. The icing sugar covered a multitude of sins, but I did like the apricot and raspberry combo, just not so much the dough which I guess is 90% of the dish...Not something I'd rush back to, but something I'd perhaps try and perfect again in the future 4/10 "



5.5/10 Gasps


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