Caramel and macadamia clafouti

3 eggs
1/2 cup caster sugar
1/3 cup plain flour
1/2 cup sour cream

Syrup:
1/2 cup water
1/2 cup sugar
70g macadamias

1. Preheat the oven to 200C. Grease a shallow 1 litre oven proof dish with butter. Whisk together eggs, caster sugar until frothy. Whisk in plain flour, milk and sour cream until smooth. Pour batter into dish and bake for 15 mins until a skin forms.
2. Meanwhile, to make syrup topping, put water and sugar into a saucepan over a medium heat and stire until sugar dissolves. Bring to a simmer and without stirring simmer for 8-10 mins, until the syrup is caramel in colour. Sprinkle macadamias onto the clafouti, then drizzle syrup over, throroughly covering the macadmias. Return to oven for a further 15-20 mins, until set. Allow to cool slightly. Serve with cream.