Autumn fruits clafoutis
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
Billington's Unrefined Golden Caster Sugar
Egg, whole, raw
2 medium, raw
½ teaspoon(s), level
Low Fat Spread
½ medium, zest
Calorie controlled cooking spray
1 teaspoon(s), level
0% fat natural Greek yogurt
- Preheat the oven to 180°C, fan 160°C, gas mark 4.
- 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.
- 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.
- 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.