From the Anchor Yeast Kitchen
Cherry Clafouti
Prep 1 hr 15 mins
Baking Time
30–35 mins
Total 1 hr 50 mins
Makes 1 Cherry Clafouti
easy
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By
Anchor Yeast Kitchen
A baked French dessert with succulent cherries baked in a custard-like base, this puffy, golden, fruit filled treat is best served lukewarm.
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Ingredients
125
ml
Cake flour
( ½ cup )
A pinch of salt
10
g
Anchor Instant Yeast
( 1 packet )
3
Large eggs
125
ml
Sugar
( ½ cup )
310
ml
Milk
( 1¼ cups )
3
ml
Vanilla extract
( ½ tsp )
15
g
Butter, softened
( 1 tbsp )
30
ml
Sugar
( 2 tbsp )
300
g
Cherries, stoned or any other fruit of choice
Icing sugar, for dusting
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 cherries / fruit to cover the base of the dish and place the dish into the oven for 5 minutes so that the fruit can soften.
Remove the dish from the oven and pour the batter over the cherries / fruit until they are just covered. Return to the oven and bake in a preheated oven for 180 ˚C / 350 ˚F for about 30 - 35 minutes, or until puffy and golden.
Dust the Clafouti with icing sugar and serve lukewarm.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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