I'm super excited to announce to you all that I'm currently working on a recipe for Goulburn Valley Fruits!!! This however is not the recipe. Today was to be the final bake and photography session for my Two Fruits Trifle Slice, so I marched down to the supermarket (actually, I drove down.... it's half an hour away) grabbed all my ingredients and drove back home going over and over what tweaks I wanted to make to improve on my last attempt. I got home, battled our cats at the front door (they like to take advantage of my coming home with my hands full because they trying to make a run for the outside world while I squeeze through the door), plonked my groceries on the kitchen bench, and started to unpack. That’s when I realized…. I grabbed Apricots instead of Two Fruits. “Dough”
NOTE: Unfortunately due to the requirement of three eggs, unless you have one large and one very, very small bantam or Silkie sized egg, this recipe does not work as well when halved. In a 20cm cake tin using all the batter will result in you completely losing your apricots under the batter, it is simply a matter of appearance, so if this doesn't faze you, feel free to just bake one 20cm Clafoutis, it will still work, you will have to adjust the baking time. Otherwise if you're not keen on baking two but still want to preserve the aesthetic appeal of the fruit on top, you could utilize a larger cake or lamington tin. NOTE: Your Clafoutis will rise in the oven, as is inevitable when baking with whole eggs, however it will almost immediately deflate, and level once removed from the oven. By whisking gently and only as much as is necessary to bring ingredients together you can greatly reduce the amount of rise and avoid your fruit arrangement being disturbed and the surface cracking.