Photo of Autumn fruits clafoutis by WW

Autumn fruits clafoutis

Points® value
Total Time
40 min
10 min
30 min
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.


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


½ medium, zest

Calorie controlled cooking spray

8 spray(s)


2 medium


150 g

Icing Sugar

1 teaspoon(s), level

0% fat natural Greek yogurt

120 g


  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.