RSG “Tjailatyd” Recipe
Clafoutis – a mouth watering berry lemon zest French dish
Ingredients
(6 to 8 servings)
1 x 680 g jar Gold Crest sour cherries, drained or 300 g fresh blueberries
1 medium lemon, zest only, finely chopped
100 ml cake flour
45 ml castor sugar
3 large eggs
450 ml milk
5 ml vanilla essence
Icing sugar to dust
Preparation
Pre-heat the oven to 190 º C.
Combine the flour and sugar in a medium mixing bowl and stir in a little of the milk to prevent
lumps.
Add the rest of the milk, the eggs and the vanilla essence and beat by hand until well
blended.
Grease a 20 cm square oven-proof dish with non-stick cooking spray.
Spoon the cherries or blueberries into the bottom of the dish and sprinkle with the lemon
zest.
Gently pour the batter into the dish.
Bake for about 40 minutes or until firm and golden brown on top and a metal skewer or
toothpick inserted into the middle of the Clafoutis comes out clean.
Dust with icing sugar and serve hot, at room temperature or cold.