Fig Dutch baby
A classic American brunch dish that also makes a delicious dessert. A cross between a pancake and a Yorkshire pudding.
Ingredients
For the almond butter
- 250g/9oz ground almonds
- 1 free-range egg white
- 120²µ/4½´Ç³ú caster sugar
- 1 orange, zest and juice
For the batter
For the figs
- 25g/1oz salted butter
- pinch caster sugar
- 6–8 figs
- few thyme sprigs, leaves picked
- 100ml/3½fl oz masala wine
To serve
- 100²µ/3½´Ç³ú mascarpone
- 50²µ/1¾´Ç³ú flaked almonds
- icing sugar, for dusting
Method
Preheat the oven to 220C/200C Fan/Gas 7.
To make the almond butter, mix together the ground almonds, egg white, caster sugar and orange zest in a bowl. Place on some cling film and roll into a log. Wrap up well and place in the fridge.
To make the batter, whisk together the flour, milk, eggs, cinnamon and salt in a bowl.
Heat the butter in a 25cm/10in cast iron frying pan or 28x21x4cm/11x8x2in roasting tray. Pour in the batter and bake for 20–25 minutes or until risen and golden brown at the edges.
Meanwhile, to make the caramelised figs, melt the butter in a large frying pan over a medium heat. Add the sugar and mix together to make a caramel. Add the figs and caramelise for 5 minutes. Add the masala and the orange juice and simmer until the volume of the liquid is reduced by half. Remove from the heat and mix through a few thyme leaves. Set aside.
To serve, fill the risen batter with the caramelised figs and dot with the almond butter. Serve with mascarpone, flaked almonds and a sprinkling of icing sugar.
