Makes: 1 Pear Clafouti Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 30 – 35 minutes
Ingredients
| 125 |
ml |
Cake flour (½ cup) |
|
|
A pinch of salt |
| 10 |
g |
Anchor Instant Yeast (1 packet) |
|
2 |
Large eggs |
| 125 |
ml |
Sugar (½ cup) |
| 160 |
ml |
Milk (⅔ cup) |
| 3 |
ml |
Vanilla extract (½ tsp) |
| 15 |
g |
Butter, softened (1 tbsp) |
| 30 |
ml |
Sugar (2 tbsp) |
| 410 |
g |
Pear halves (1 tin), sliced |
| 360 |
g |
Caramel Treat (1 tin) |
|
|
Icing sugar, for dusting |
|
|
Vanilla Ice Cream or Custard, to serve |
Method
- Sift the cake flour and salt together. Add the Anchor Instant Yeast and mix.
- Beat the eggs and sugar together until thick and creamy.
- Add the milk and stir well. Add the flour mixture to the batter mixture. Add the vanilla and mix.
- Cover the batter and set aside for 15 – 20 minutes.
- In the meantime grease a pie dish with butter and sprinkle with sugar.
- Arrange the pear slices to cover the base of the dish. Place spoonsful of caramel treat in between the pear slices.
(You will require about half the tin).
- Pour the prepared batter over the pear slices until they are just covered and even the batter out with a spatula.
- Bake in a preheated oven at oven 180 ˚C / 350 ˚F for about 30 – 35 minutes, or until puffy and golden in colour.
- Dust the Clafouti with icing sugar and serve lukewarm, together with ice cream or custard.
