Social-Feeds-Cookbook-2016

Peach ClAfoutis
By @aforkandapencil
Cooking difficulty: easy
45 minutes
Serves 4
“Of all the ways it’s possible to turn peaches into dessert, besides eating them straight
from the fruit bowl, this has to be one of the simplest. “Clafoutis” sounds fancy – thank
you, France – but it’s actually just a kind of sweet pancake batter that bakes into a
deliciously squidgy cake, which is why combining it with fruit works so well. No need to
get out the mixer: a bit of stirring with a wooden spoon is all the effort it takes.”
Ingredients
Method
1 tbs butter
40g caster sugar (plus extra
for preparing the dish)
1 egg
45g plain flour
75ml milk
½ tsp vanilla extract
2 ripe peaches, halved and sliced
1 tsp icing sugar, to serve
Set your oven to 180°C. Butter a small baking dish (mine is 20 x 12cm) and dust with
caster sugar, tapping out the excess. Set aside.
Melt the tablespoon of butter (I find it easiest to do this in the microwave in 15 second
bursts) and set aside to cool a little.
Put the sugar and egg in a mixing bowl and beat with a wooden spoon until
combined. Add the flour, milk and vanilla, mixing until everything is incorporated,
then stir in the melted butter.
Make a layer of sliced peaches in your baking dish, overlapping them a little, and
pour over the batter. Top with another layer of peaches.
Bake for 30 minutes, until it has risen and is golden.
Allow to cool for about 10 to 15 minutes, as this is much better eaten warm than piping
hot. Dust with a little icing sugar just before serving.
Maker’s note
“When Victorian peaches turn up at our markets in late summer, this simple
dessert is my go-to recipe to let the ripe fruit shine.”
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