APRICOT CLAFOUTIS

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

low-fat milk

3 x 60g eggs

55g (1⁄3 cup) wholemeal

plain flour

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.