Because the apricots are so good right now, this month we bring you a deliciously good recipe for Apricot Clafoutis (page 126 of the recipe book).) The recipe was provided by stallholder Owen Pidgeon of Loriendale Orchard.

Apricot clafoutis
Owen Pidgeon, Loriendale Orchard

Ingredients – Serves 8

• 1.5 kg apricots
• 1 cup self-raising flour
• 1 cup sugar
• Pinch of salt
• 6 eggs
• 600 ml milk

Method

– Preheat oven to 180°C. Select firm, just-ripe apricots, halve and dice them.

– Combine flour, sugar and salt into a medium-sized bowl. Add eggs and cold milk. Stir the apricots into the mixture and pour into a greased cake tin.

– Cook in the oven for 45 minutes