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Apricot, Raspberry and White Chocolate Clafoutis
Prep 15 minutes
Total 50 minutes

This is an incredibly easy and delicious seasonal summer dessert.


Serves
US | Metric
Ingredients
  • 50 g butter, plus extra for greasing
  • 300 g apricots (3, halved and stoned, 2 chopped and stoned)
  • 100 g caster sugar
  • 3 large eggs
  • 100 g plain flour
  • 150 g raspberries
  • 50 g white chocolate chips
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1. Preheat the oven to 180°C fan. Grease a 20cm quiche or pie dish


2. Melt half the butter in a frying pan over a medium heat. Add 6 halves plus the chopped up apricots and sprinkle over a pinch of caster sugar. Cook for 2-3 mins, stirring occasionally, until softened and golden.


3. In a large bowl whisk the eggs with the caster sugar until light and foaming. Fold in the flour with a spatula and then melt the remaining butter and gently stir through the mixture. Scatter the chopped apricots and all of the raspberries over the base of the baking dish. Evenly pour the batter over, then add the remaining apricots, cut-side up.


4. Bake for 30-35 mins until golden. Melt the white chocolate in a microwave and drizzle over with a fork.


Bristol born and love all things food. Whether it's watching cooking shows, collecting recipe books, creating my own recipes, cooking away in my kitchen or especially eating.


I've been home cooking around 10 years, especially cooking simple comforting food, using local and seasonal ingredients wherever possible from independent Bristol suppliers.


Apricot, Raspberry and White Chocolate Clafoutis

This is an incredibly easy and delicious seasonal summer dessert.


favorite
print
rate

Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 50 g butter, plus extra for greasing
  • 300 g apricots (3, halved and stoned, 2 chopped and stoned)
  • 100 g caster sugar
  • 3 large eggs
  • 100 g plain flour
  • 150 g raspberries
  • 50 g white chocolate chips

1. Preheat the oven to 180°C fan. Grease a 20cm quiche or pie dish


2. Melt half the butter in a frying pan over a medium heat. Add 6 halves plus the chopped up apricots and sprinkle over a pinch of caster sugar. Cook for 2-3 mins, stirring occasionally, until softened and golden.


3. In a large bowl whisk the eggs with the caster sugar until light and foaming. Fold in the flour with a spatula and then melt the remaining butter and gently stir through the mixture. Scatter the chopped apricots and all of the raspberries over the base of the baking dish. Evenly pour the batter over, then add the remaining apricots, cut-side up.


4. Bake for 30-35 mins until golden. Melt the white chocolate in a microwave and drizzle over with a fork.


Bristol born and love all things food. Whether it's watching cooking shows, collecting recipe books, creating my own recipes, cooking away in my kitchen or especially eating.


I've been home cooking around 10 years, especially cooking simple comforting food, using local and seasonal ingredients wherever possible from independent Bristol suppliers.

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