A fruity delight ready in just minutes.
PREP TIME: 20 MINS
(+ 15 MINS STANDING) COOKING TIME: 25 MINS SERVES 8 (AS A DESSERT)
1 vanilla bean, split lengthways 250ml (1 cup) evaporated
3 x 60g eggs
55g (1⁄3 cup) wholemeal
60g (1⁄4 cup) white sugar or
granulated sugar substitute 2 Tbsp margarine, melted
1 tsp vanilla extract
350g ripe yet firm apricots,
halved, stone removed, sliced 1 tsp icing sugar
1 Preheat oven to 180°C (fanforced). Spray the base and side of a 22cm pie plate with cooking spray.
2 Using the tip of a sharp knife, scrape the seeds from the vanilla bean pod. Place the seeds and pod in a small saucepan. Add the milk. Bring to a simmer over medium heat. Remove the pan from the heat. Set aside for 15 minutes.
Discard the bean pod.
3 Put eggs, flour, sugar, margarine and vanilla extract in a blender or food processor. Cover and blend or process until combined. Add the milk mixture and blend to combine.
4 Arrange the sliced apricots over the base of the pie plate. Pour the batter over the apricots. Bake for 25-30 minutes or until puffed and light brown. Set aside for 15 minutes. Dust with the icing sugar. Serve warm.