Vegan Clafoutis with Apricots
 
Prep time
Cook time
Total time
 
Vegan clafoutis is the perfect height-of-the-summer pudding - succulent, melting apricots suspended in a silky, almond-laced custard. Perfect topped with a (generous!) scoop of ice cream
Author:
Serves: 8
Ingredients
  • 1 block silken tofu (430g / 8oz)
  • 1 tsp almond extract
  • ¼ cup coconut milk
  • 1 tbsp bird's custard powder*
  • 2 tbsp aquafaba
  • 1 tbsp brandy (optional)
  • 1 tsp lemon zest
  • ½ cup cane sugar
  • ½ cup all-purpose flour (or rice flour for GF)
  • 8 apricots, halved and deseeded
Instructions
  1. Preheat the oven to 200C. Grease a cast iron skillet (or an 8 or 9 inch ceramic pie dish or heavy cake pan) well and set this aside
  2. In a food processor or blender, add silken tofu and almond extract, coconut milk, custard powder, aquafaba, brandy and lemon zest - and blend until smooth.
  3. Add the flour, and blend until just incorporated. Try to avoid over-blending the flour, as this makes the final custard less delicate.
  4. Pour the batter into prepared baking dish, then arrange the apricot halves on top, pushing them down into the batter. Bake in a preheated oven for about 40-45 minutes, until the custard is set, crisp around the edges but with a delightfully wobbly centre.
  5. Let it cool for 5-10 minutes, before dusting with icing sugar (or, for the rebellious - demerara for some crunch). Serve with a scoop of ice cream, whipped cream or custard on top.
Notes
* If you do not have bird custard powder, or any other sort of egg-free custard powder, simply use 1 tbsp of cornstarch or tapioca flour and a pinch of turmeric for colour.
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/05/29/vegan-clafoutis-with-apricots/