Cherry clafoutis
6
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 45 min • Serves: 8 • Difficulty: Easy
This classic French dessert will be sure to impress at any dinner party
Ingredients
Canned black cherries in syrup, drained
400 g
Plain flour
½ cup(s), (75g)
Caster sugar
⅓ cup(s), (75g)
Ground cinnamon
½ tsp
Egg(s)
2 medium
Skim milk
1½ cup(s), (375ml)
Reduced fat oil spread
20 g, melted
Vanilla bean paste
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 23cm round (base measurement) ceramic baking dish with oil. Scatter cherries over base of prepared dish.
2
Combine flour, sugar and cinnamon in a medium bowl. Whisk eggs, milk, spread and vanilla in a large jug until combined. Gradually add egg mixture to flour mixture, stirring constantly, until smooth and combined. Set batter aside for 15 minutes.
3
Pour batter over cherries and bake for 45 minutes or until just set.
4
Meanwhile, place reserved cherry syrup in a small saucepan over medium heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until syrup has slightly thickened.
5
Cut clafoutis into wedges and serve with syrup.
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