Apricot Clafouti


400g tin pie apricot

¼ cup plain flour

¼ cup SR flour

¼ cup castor sugar

3 eggs lightly beaten

2 cups milk

1 tsp vanilla essence

1 tbsp icing sugar

¼ cup cinnamon thickened cream


To serve, spread fruit evenly on the bottom of a large dish. You can use peaches or pineapple for a change. Sift flour and stir in sugar. Make well in centre. Beat eggs, milk and essence together. Whisk wine then pour over the fruit. Bake at 180C for 50 to 55 mins or until lightly brown. Sprinkle with icing and cinnamon. Serve warm with cream.

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