Serve this baked fruit pudding warm with ice-cream for a satisfying after dinner treat.


  • 410g can apricot halves in juice, drained well
  • 3 eggs
  • 1/3 cup brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 2/3 cup plain flour
  • 60g butter, melted, cooled
  • 1 cup milk
  • 2 tablespoons slivered almonds
  • 2 teaspoons icing sugar mixture
  • 6 scoops vanilla ice-cream, to serve


  1. Preheat oven to 180C/160C fan-forced. Grease a 5cm-deep, 22cm round (base) ovenproof dish. Pat apricots dry with paper towel.
  2. Using an electric mixer, beat eggs, brown sugar and vanilla for 6 to 8 minutes or until pale and fluffy. Whisk in flour, then butter and milk until combined. Set aside for 10 minutes to rest.
  3. Place prepared dish in oven for 5 minutes to warm up. Remove from oven. Pour batter into warmed dish. Top with apricots, cut-side up, then sprinkle with almonds.
  4. Bake for 30 to 35 minutes or until golden and puffed. Dust clafoutis with icing sugar. Serve warm with ice-cream.