I had made a tasty but rather homely cherry clafoutis. For the detailed recipe, see The Observer, Sunday 26 June 2011: Nigel Slater’s classic cherry clafoutis. I thought the last clafoutis was a little flat, but that might may well been the 00 flour. So I this time I added a bit of baking powder, and a bit less sugar, and it was gorgeous.
A golden clafoutis with apricots
8-10 apricots, stoned and halved (about 350-400 grammes)
50g of plain flour
1/2 tsp baking powder
150ml of milk
a splash of Amaretto, optional
20g of melted butter
Preheat the oven to 180C and butter your dish. Layer the apricots in with the cut side up, and pour over a splash of Amaretto, if you like that. Just enough for a little on each apricot half. Whisk together all the other ingredients to a smooth batter, and pour it over the apricots. Bake until the clafoutis is golden and puffed up. Sprinkle with icing sugar, and eat warm or cold.