Pear Clafouti

Makes: 1 Pear Clafouti Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes   Baking Time: 30 – 35 minutes


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


  1. Sift the cake flour and salt together. Add the Anchor Instant Yeast and mix.
  2. Beat the eggs and sugar together until thick and creamy.
  3. Add the milk and stir well. Add the flour mixture to the batter mixture. Add the vanilla and mix.
  4. Cover the batter and set aside for 15 – 20 minutes.
  5. In the meantime grease a pie dish with butter and sprinkle with sugar.
  6. 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).
  7. Pour the prepared batter over the pear slices until they are just covered and even the batter out with a spatula.
  8. Bake in a preheated oven at oven 180 ˚C / 350 ˚F for about 30 – 35 minutes, or until puffy and golden in colour.
  9. Dust the Clafouti with icing sugar and serve lukewarm, together with ice cream or custard.

Pear Clafouti
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