Apricot Clafoutis

• 25 grams butter
• 5 eggs
• 140 grams caster sugar
• 80 grams flour
• 250 milliliters full fat milk
• 250 milliliters pouring cream
• .5 teaspoons vanilla extract
• good pinch of salt
• 500 grams fresh apricots, halved and pitted

1. Preheat the oven to 190 degrees C
2. Use the butter to grease a medium-sized and shallow oven-proof dish.
3. Beat the eggs with the sugar. Add the flour and then the milk & cream and the vanilla extract and salt, mixing well to get rid of any lumps.
4. Put the apricots in a dish and pour the batter in the dish from the side, trying not to cover all the fruit and that some still sticks through the batter.
5. Bake the clafoutis for about 45 minutes until it is golden.
6. Remove from the oven and leave to cool slightly before sprinkling with some icing sugar (optional) and serve with custard on the side.

butter, eggs, caster sugar, flour, milliliters full, milliliters pouring cream, vanilla, salt

Taken from food52.com/recipes/32158-apricot-clafoutis (may not work)