Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries

Ingredients

• 65g plain flour
• 2 tsp caster sugar
• Pinch of salt
• 100ml milk
• ½ tsp vanilla extract
• 2 free range eggs
• ½ tsp coconut oil (or olive oil)
• To Serve: 1 ripe peach or nectarine
• or 2 apricots or plums
• halved and stones removed
• Handful fresh blueberries
• Crème fraiche or Greek yogurt
• Maple syrup or honey
• Icing sugar
• Chopped hazelnuts
• Fresh mint

Instructions

1. Preheat the oven to 200ºC fan/220ºC conventional/gas 7
2. Mix together the flour, sugar and salt in a large bowl
3. Measure the milk into a jug then add the vanilla and eggs and beat with a fork until well combined. Pour the egg and milk over the flour mixture and whisk together for a minute or two until smooth, then return the mixture to the jug and set aside
4. Place your Circulon Total frying pan on a baking tray in the oven for 5 to 10 minutes to thoroughly heat up, then add the coconut oil and heat for another 3-4 minutes
5. Open the oven door and, working quickly but safely, pour the batter into the frying pan, then gently close the door and cook for 10-15 minutes. The edges will puff up and turn golden brown. Do not open the door as the cold air will make the pudding collapse
6. Meanwhile, slice the peach. When the pudding is ready, transfer to a plate and top with the sliced fruit, blueberries and mint leaves. Dust with icing sugar or drizzle with maple syrup or honey and serve with creme fraiche or yogurt.