Apricot Clafoutis

Serves 4 portions This traditional classic tastes even better if you rest the batter for about 30 minutes before baking

410 g Apricot Halves -  in fruit juice 1 Butter - knob for greasing 250 ml Milk 1 Vanilla Pod -  split in half lengthways,  or 5 ml Vanilla Essence 4 Large Eggs - beaten 100 g Castor Sugar 50 g Cake Flour - sifted 1 Icing Sugar - for dusting Directions Preheat oven to 180°C. Drain apricots and place  cut side up in a buttered  shallow 20cm ovenproof  dish. A cake tin also works  perfectly. Pour milk into a saucepan, scrape seeds from vanilla pod and add to the milk. Bring to the boil, then remove from heat and leave to infuse for about 5 minutes. Discard vanilla pod. Whisk eggs and sugar until light and fluffy. Fold in flour. Gradually stir milk into egg mixture to form a smooth batter. Pour batter over the apricots and bake for about 30-40 minutes until risen and set. Dust with icing sugar and serve with a scoop of ice cream or drizzled with custard.