Peach Clafoutis....What?

Ingredients:
3 tablespoons plain flour

1 pinch salt

5 tablespoons golden caster sugar

3 large free-range eggs, beaten

450 ml/ one cup milk

1 whole nutmeg, for grating

50 g/ 2 1/2 tbls butter

400 g / 15- 16 ounces canned peach halves in juice, drained

good-quality vanilla ice cream, to serve

Method

This is really a French pudding and, though you usually see it made with cherries or other fresh fruit, I think canned fruit works brilliantly. This pudding is a winner for me in so many ways: not only is it dead easy to whip up, pretty to look at and delicious, but you'll probably already have most of the ingredients for it in your pantry.

Preheat your oven to 220ºC/425ºF/gas 7. In a bowl, add the flour, salt and 3 tablespoons of caster sugar 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 ¼ of the nutmeg.

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

Pop in the oven to bake for 25 to 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! Give yourself a pat on the back.