FINYS FABULOUS FOODS AND FINDS

This is an apricot upside down cake or pudding,  whichever you call it, and if you want it as a cake you drain the apricot pie filling first.  If on the other hand, you prefer a pudding, you leave the liquid from the tin of apricots in the cake - the choice is yours. I personally like the pudding as it is very moist however the cake is also delectable. Apricots have a slight tart taste which makes them ideal to use in cakes as it takes away from the sweetness and makes it delicious! In other words, it has the taste of the sweet dough mixed with the tart apricots. Although I used apricot pie filling, you could also use apricot halves, and particularly if you want to use it as a cake. Either way, you cannot go wrong with this beauty! Preparation Time: 20 minutes Cooking Time: 40  minutes plus custard Makes: 12 servings Ingredients 425g can apricot pie fruit filling 90g butter ½ cup brown sugar, firmly packed ½ cup castor sugar 1 cup plain flour 1 t...

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 Ingredients 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 Method First of all, drain the peaches so they are nice and dry by the time you need them. Pre-heat the oven to 2...