Peach Clafouti

I made this again last night, because you need something to go with ice cream....homemade ice cream. Oh boy was it good...and so was the apricot clafouti ~ again! I'm really liking how simple this is and the fact that you use tinned fruit. The recipe calls for tinned peaches but any tinned fruit will do ... fruit in juice, pie fruit, whatever fruit you have or happen to love and whatever fruit you happen to have been able to get a good deal on. Of course, it will suit those whose children only eat things like ... mangoes.

Peach Clafouti

800g tin peach slices, drained
1/3 cup plain flour
2 tablespoons self raising flour
1/4 cup castor sugar
3 eggs, lightly beaten
2 cups milk*
1 teaspoon vanilla essence

1. Grease a shallow ovenproof dish, place peaches in dish.
2. Combine flours and sugar in a bowl and gradually stir in eggs, then milk and essence until smooth.
3. Pour batter into dish. Bake in a moderate preheated oven (180C/350F) for about 50 minutes or until a knife inserted in the centre comes out clean.
4. Serve warm with cream or ice cream.

Serves 6

* I used about 1/3 cup less milk this time and found it cooked through better.