Prue Leith served up a delicious apricot and amaretto clafoutis on Prue Leith’s Cotswold Kitchen.

The ingredients for the batter are: tsp vanilla, 50ml double cream, 3 eggs, 100g caster sugar, 250g whole milk and 60g plain flour.

See recipes by Prue in her book titled: Life’s Too Short to Stuff a Mushroom: Really good food without the fuss – foolproof recipes, shortcuts and hacks available from Amazon now.