A Peach Of A Dessert

Clafoutis is a French pudding that's usually made with cherries, though sometimes with other fresh fruits. I'm not a big fan of cherries but have made an apple cloufatis before and thought it was nice but this one, using tinned peaches, is about a hundred times better. The apple one was more cake-like and much heavier where this one was like a baked custard in texture. When I decided to try it I was a little concerned after Poh bombed out with a clafoutis on Masterchef this week but I had no worries. It's light, sweet and easy to put together. All I can say is: make this. It's fantastic!

Jamie Oliver's Nan's Peach Clafoutis

delicious. June issue

1/4 cup plain flour

5 tablespoons caster sugar (preferable golden)

3 large (70g) eggs, beaten

450ml milk

1 whole nutmeg, for grating (I used ground, from a jar. About 1/2 tsp)

50g unsalted butter

400g can peach halves in juice, drained (I could only find peach slices)

good quality vanilla ice-cream, to serve

Preheat your oven to 220C. In a bowl, add the flour, 3 tablespoons caster sugar and a pinch of sea salt to the beaten eggs. Mix well, then put aside. Warm the milk in a saucepan until lukewarm, then stir this into the egg mixture. Grate in about 1/4 of the nutmeg.

Grease a shallow baking dish with butter, put the drained peaches on the bottom, them pour the egg batter over them. Dot the remaining butter on top in little knobs.

Pop the baking dish in the oven to bake for 25-30 minutes until the egg has set but still has a slight wobble to it. Sprinkle over the remaining caster sugar and serve with a good spoonful of ice-cream on the top. Absolutely delicious!

*Please ignore the slightly crazed layout of this recipe. It's Blogger, not me. Honestly!