Banoffee Dutch Baby

An American favourite, the Dutch baby is a cross between a Yorkshire Pudding and thick pancake.

Hands-on: 15min, plus resting Cook: 25min Serves: 4-6

100g (3½oz) plain flour 25g (1oz) light brown sugar 3 large eggs, plus large egg white

150ml (5fl oz) semi-skimmed milk

1tsp vanilla extract

15g (½oz) unsalted butter

For the filling:

50g (2oz) pecans, roughly chopped

175g (6oz) light brown sugar 75ml (3fl oz) double cream 75g (3oz) unsalted butter 3 sliced bananas, sliced on the diagonal Vanilla ice cream, optional, to serve

1 Sift the flour into a medium bowl, stir in the sugar and a pinch of salt. In a large jug whisk together the eggs, egg white, milk and vanilla extract. Make a well in the flour mixture and gradually whisk in the wet ingredients until no lumps remain. Cover the bowl with cling film and leave to rest for 45min.

2 Meanwhile, preheat the oven to 220°C/200°C fan/ gas 7, and put an oven-proof sauté, or deep frying pan or fixed-based round cake tin with a base that measures 23cm (9in) in the oven to heat up (about 10min).

3 Once the oven is preheated and the pan is hot, carefully add the butter to the pan and swirl to coat the bottom and sides of the pan. Immediately pour in the batter and return the pan to the oven. Bake for 20-25min until puffed and golden (don’t worry that it puffs up in the middle – it will sink once out of the oven).

4 While the pancake is cooking, make the filling. First toast the pecans in a medium, dry frying pan for about 2min, until smelling toasty. Tip into a bowl and set aside, return the pan to the heat.

5 To make the caramel, add 125g (4oz) sugar and 2tbsp water to the pan. Heat until the sugar has dissolved (but not simmering), then turn up the heat and boil for about 5min, until it’s turned amber. Stir in the cream and 25g (1oz) butter. Pour into a jug and set aside. Return the pan to the heat and melt the remaining butter and sugar, heat until they are combined. Add the sliced bananas, turn up the heat and fry for 3-5min until the bananas are caramelised, turning once.

6 Remove the pancake from the oven, fill with the caramelised bananas, drizzle over the caramel sauce and scatter the pecans. Serve with ice cream if desired.

NEW BRUNCH FAVOURITE

Per serving:

For six without ice cream: 528 cals, 9g protein, 28g fat (14g saturates), 59g carbs (44g total sugars), 2g fibre