Apricot pudding with basil sugar

Serves six

• 0 Unsalted butter
• 3 eggs
• 100g caster sugar
• 300g whole milk
• 0.5 tsp almond extract
• 0.5 tsp vanilla extract
• 60g self-raising flour
• 1 pinch salt
• 6 apricots
• 8 basil leaves
• 80g sugar

Step 1
Heat the oven to 180C/350F/gas mark 4 and grease a 25cm baking dish.

Step 2
Beat the egg yolks and sugar until pale, then whisk in the milk and both extracts.

Step 3
Fold in the flour and a pinch of salt.

Step 4
Whisk the egg whites to stiff peaks, then gently fold into the mix.

Step 5
Arrange the apricots in the greased dish, then pour the batter on top.

Step 6
Bake for 25-30 minutes, until golden and slightly puffed up (it’s ready when a skewer comes out clean), then take out of the oven and leave to rest for five minutes.

Step 7
While the clafoutis is cooking, make the basil sugar.

Step 8
Bash the basil and half the sugar in a mortar until you have a thick, green paste, then stir in the remaining sugar.

Step 9
Sprinkle over the warm clafoutis and serve.