Clafoutis is really a French pudding and you usually see it made with cherries or other similar  fruit, and in this recipe I have used peaches.

It is similar to a pastry-less flan, and a bit like a creme caramel in texture, but not as sweet.

I have made several clafoutis using different fruits and they have all been delectable, and quite easy to make.

You need not have fresh fruit as my recipes use the tinned variety so you can make them all year round.

This sweet is delicious with vanilla ice cream, or even rich thickened cream.

I have made it with tinned peaches to give it a different slant!

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 6-8 servings

400g can peach quarters, (or halves) drained
¼ cup plain flour
5 tbsp caster sugar
3 extra large eggs, beaten (70g)
450 ml milk
grated nutmeg
40 g unsalted butter

First of all, drain the peaches so they are nice and dry by the time you need them.

Pre-heat the oven to 215°C/205° fan forced oven.

Beat the eggs, and add the flour, 3 only tbsp of the sugar, and a pinch of salt.  Mix this up until it is combined.

Warm the milk until it is lukewarm, and then stir into the egg mixture.  Grate in the about ¼ of the nutmeg, or use some dry nutmeg.

Either grease a baking dish (about 17 cms x 26 cms) or use some baking paper as I have done, and put the drained peaches on the bottom.

Pour the liquid batter over the peaches.

Now dot the top with the small pieces of butter.

Put the baking dish in the oven and bake for 25-30 minutes until the egg has set but it still has a wobble to it.

Sprinkle over the remaining caster sugar.

It can be served with cream or vanilla ice cream and is best eaten hot, and is delicious with a cup of coffee.


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