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Dutch Baby Pancake With Poached Blood Plums

Today marks the start of lent, otherwise known as Shrove or Pancake Tuesday, it's the perfect excuse to try this delicious recipe.

Dutch Baby Pancake With Poached Blood Plums

Serves 4

Poached Blood Plums

1 cup caster sugar

1 vanilla pod, split and scraped

1 lemon, peel only

6 blood plums, halved

1 cup plain flour, sifted

½ cup caster sugar

4 eggs

1 cup milk

2 tsp vanilla extract

40g unsalted butter, chopped

icing sugar, to serve

mascarpone, to serve

To make the poached blood plums, place 1 litre water, sugar, vanilla and lemon peel in a large saucepan over high heat, stir until the sugar dissolves, bring to the boil and add the plums. Reduce the heat to low, cover and cook for 5-10 minutes or until the plums are tender and deep red. Remove the plums with a slotted spoon and set aside. Increase the heat to high and boil the poaching liquid for 5 minutes or until thick and syrupy.

Preheat the oven to 200°C. Place a 14cm heavy-based frying pan with an ovenproof handle into the oven and heat for 20 minutes. Place flour, sugar, eggs, milk and vanilla in the bowl of a food processor and process until smooth. Using a pot-holder, carefully take the pan out of the oven, add the butter and swirl until melted. Pour in ¼ of the batter and place the pan back in the oven. Bake for 12 minutes or until the pancake is puffed and golden. Repeat with the remaining batter. Top the pancakes with plums, dust with icing sugar and serve with the mascarpone and plum syrup.

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