I have been wanting to make Clafoutis for ages. The classic french dessert made with fresh cherries. Which is fine and dandy until you see the price of fresh cherries. Then you have to think of a plan B. Thankfully the traders in the city have started to sell the season’s first apricots and when I saw the piles of apricots the other day, I knew I wanted to bake them in this sweet flan like batter and make an Apricot Clafoutis.
Then douse it with even more custard when serving and of course photograph it in all pudding porn glory!
But from what I have read it is only called Clafoutis if made with cherries. If made with other fruit it is called a flaugnarde. Which does not sound nearly as good Clafoutis, so I have decided to keep the name of the recipe as Apricot Clafoutis