Autumn fruits clafoutis
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Juicy pears and blackberries are baked in a custard-style batter, then served warm with a spoonful of yogurt. It’s the perfect pud for a chilly evening.
Ingredients
Plain White Flour
50 g
Billington's Unrefined Golden Caster Sugar
40 g
Egg, whole, raw
2 medium, raw
Skimmed Milk
250 ml
Vanilla Extract
½ teaspoon(s), level
Low Fat Spread
25 g
Orange
½ medium, zest
Calorie controlled cooking spray
8 spray(s)
Pear
2 medium
Blackberries
150 g
Icing Sugar
1 teaspoon(s), level
0% fat natural Greek yogurt
120 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4.
2
Sift the flour into a large mixing bowl, add a pinch of salt then stir in the caster sugar. Make a well in the centre, add the eggs, milk, vanilla and melted spread, then whisk until you have a smooth batter. Stir in the orange zest.
3
Mist a 22cm square shallow baking dish with cooking spray. Pour the batter into the dish, then arrange the pears and blackberries over the top. Bake for 28-30 minutes, until just set but with a slight wobble in the centre.
4
Remove from the oven and set aside to cool slightly, then sift over the icing sugar. Cut into 6 portions and serve each with 1 tablespoon of the yogurt.
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