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I know, I know, Tuesdays are supposed to be South African recipes. But, today we are making an exception. I made this clafoutis on Sunday and posted a picture on Instagram and Facebook and was immediately inundated by people wanting the recipe. So, I am posting it today and you do not have to wait any longer. Next Tuesday, we will continue with our South African/Rainbow cooking recipes.

Serves 6


1 tablespoon butter for the dish
5 apricots, halved and pit removed
A handful of raspberries
4 whole eggs plus 2 yolks
200 ml / (3/4 cup plus 2 tablespoons) whole milk
200 ml / (3/4 cup plus 2 tablespoons) cream
1 teaspoon vanilla extract
1 tablespoon Cointreau
160 g / 5 1/2 oz sugar
50 g / 1.7 oz flour
50 g / 1.7 oz almond flour
80 g / 3 oz nougat, cut into tiny pieces


Preheat the oven to 180 C / 360 F
Butter a 26-cm / 10″ dish
Whisk the eggs with the sugar until the mixture lightens in colour, about 3 minutes
Add the vanilla extract, the flour and the almond flour and whisk until smooth and well mixed
Add the milk, cream and Cointreau and beat well
Place the mixture in the refrigerator and allow to rest for 1 hour
Pour the mixture into your dish
Place the apricots, cut side facing up in the dish
Add the raspberries
Sprinkle on the nougat pieces
Bake for about 45 to 50 minutes
Serve warm with crème fraîche or whipped cream