1 ¼ cup plain flour
½ cup caster sugar
80 g butter, melted, cooled
1 cup milk
1 tsp vanilla extract
1 kg tinned apricot halves in syrup, drained
- Preheat the oven to 200°C (180°C fan forced). Grease a shallow 8-cup capacity baking dish with butter. Combine flour, sugar and a pinch of salt in a large bowl.
- In a separate bowl, whisk together eggs, butter, milk and vanilla. Gradually whisk this into the flour mixture until well combined and the batter is smooth.
- Scatter the apricot halves over the base of the dish, then pour the batter over the top. Bake for 20-25 min or until the clafouti is golden and quite firm, but the centre is slightly wobbly. Serve warm or cold with vanilla yoghurt or ice- cream if desired. Dust with icing sugar to serve.