Peach clafoutis (Peach Batter Pudding)

This traditional French dessert looks as good as it tastes, with bright peach halves floating in a soft batter pudding.

Serves 6 | Takes 1 hr

Ingredients

180ml (¾ cup) cake flour, sifted

pinch of salt

180ml (¾ cup) castor sugar

6 eggs, beaten

375ml (1½ cups) milk

375ml (1½ cups) cream

10ml (2t) vanilla essence

45ml (3T) melted butter + extra to grease

2 x 410g tins peach halves, drained and patted dry

Method

Combine the flour, salt and sugar and make a well in the centre. Whisk together the eggs, milk, cream and vanilla. Slowly whisk the wet ingredients into the dry ingredients until a smooth batter forms. Cover and set aside for 30 minutes.

Preheat oven to 180°C. Grease 6 x 375ml ovenproof dishes with the extra melted butter and divide the peaches among them.

Mix the butter into the batter and pour over the peaches. Bake for about 20-25 minutes until just set. Serve with double-thick cream, ice cream, custard or whipped cream.

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