40 mins
Super easy
serves 6
About the recipe
Classic clafoutis is made with cherries, but I love this store cupboard version with tinned peaches.
Ingredients
3 large eggs
3 tablespoons plain flour
1 pinch of salt
5 tablespoons golden caster sugar
450ml milk
1 whole nutmeg, for grating
50g butter
400g tinned peach halves in juice
good-quality vanilla ice cream, to serve
Method
- Preheat your oven to 220°C/425°F/gas 7.
- Crack the eggs into a bowl and beat with a fork. Add the flour, salt and 3 tablespoons of the caster sugar, mix well, then put aside.
- Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about ¼ of the nutmeg.
- Grease a shallow ovenproof dish with butter. Drain the peaches and lay them on the bottom of the dish, then pour the egg batter over them. Dot the remaining butter on top in little knobs.
- Pop in the oven to bake for 25 to 30 minutes, until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice cream on the top. Absolutely delicious!
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