BANOFFEE DUTCH BABY

Preparation 15 minutes, plus resting Cooking about 25 minutes Serves 4-6 A Dutch baby is a cross between a sweet Yorkshire pudding and a thick pancake. This version is filled with an indulgent combination of bananas and toffee.

100g plain flour 25g light brown soft sugar 3 large eggs, plus 1 large egg white 150ml semi-skimmed milk 1 tsp vanilla extract 15g unsalted butter FOR THE FILLING 50g pecans, roughly chopped 175g light brown soft sugar 75ml double cream 75g unsalted butter 3 ripe bananas, sliced vanilla ice cream (optional), to serve

1 Sift the flour into a bowl, then 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 smooth. Cover the bowl and leave to rest for 45 minutes. 2 Preheat the oven to 220°C (200°C fan) gas mark 7 and put an ovenproof sauté or deep frying pan (or fixed-base, 23cm diameter cake tin) in to heat up. 3 Add the butter to the pan and swirl to coat the bottom and sides. Pour in the batter and return to the oven. Bake for 20-25 minutes until puffed and golden (it will sink once out of the oven). 4 While the pancake is cooking, make the filling. Firstly, toast the pecans in a dry frying pan over a medium heat until fragrant. Tip into a bowl and set aside. 5 To make the caramel, add 125g sugar and 2 tbsp water to the pan. Heat until the sugar has dissolved, then turn up the heat and boil for about 5 minutes until it turns amber. Stir in the cream and 25g butter. Pour into a jug and set aside. Melt the remaining butter and sugar in the same pan until combined. Add the banana, turn up the heat and fry for 3-5 minutes until caramelised. 6 Remove the pancake from the oven, fill with the caramelised bananas, drizzle over some caramel and scatter over the pecans. Serve with ice cream and a drizzle of extra caramel sauce.