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Apricot and almond clafoutis

Serves   8
Prep time: 15 mins
Cooking time: 25 mins

An elegant and sophisticated custardy dessert with tart apricot halves and toasted almonds. This clafoutis is made with a light batter that puffs up wonderfully when cooked, with a delicate sweetness and a glorious golden finish. It’s best served straight from the oven while still warm.





  • 410g Pams Apricot Halves in Juice 
  • 4 eggs
  • 1 cup Pams cream 
  • 2 tsp vanilla extract or essence 
  • ½ cup self-raising flour
  • ½ cup caster sugar 
  • ¼ cup Pams Sliced Almonds 


  1. Preheat your oven to 180°C fan bake, then arrange the apricot halves in a greased pie or baking dish. 
  2. In a bowl, whisk together the eggs, cream and vanilla until smooth. Sieve the flour into the wet ingredients, add the sugar and a pinch of salt, then whisk until smooth.
  3. Pour the batter around the apricots, then scatter the almonds over the top. 
  4. Bake for 20-25 minutes or until golden and puffed around the edges. Serve and enjoy.

Top tip:

Serve this fruity, French-inspired dessert with a scoop of heavenly vanilla ice cream for a delicious dessert any time of year.