Quite frankly, I don’t know how this recipe slipped through the net. The minute I saw the reference to “butter shavings”, my eyes rolled back in my head. Baked plums? I’ve never baked a plum in my life! However, some of you may be a few levels up from my Disaster Chef status, so crack on, it sounds delicious.
Ingredients
- 1 tbsp raisins
- 2 tbsp rum, brandy, or Marsala
- 3 eggs
- pinch of salt
- 2 tsp caster sugar
- 5 fl oz (150 ml) whole milk
- 6 oz (175 g) plain flour
- 2 tbsp unsalted butter, plus 1 tbsp butter shavings
- 1 tbsp granulated sugar
- 1⁄2 tbsp icing sugar
- 1⁄2 tsp ground cinnamon
- handful of mixed berries, baked plums, or fruit compote, if you prefer
- custard or cream, to serve
How to Make It
- Preheat the oven to 180°C (350°F/Gas 4). Put the raisins in a small bowl and pour over the alcohol you’ve chosen. Leave for up to 2 hours (10 minutes is the minimum), then drain.
- Separate the eggs. Add a pinch of salt to the egg whites and, using an electric whisk, whisk until they hold stiff peaks.
- In another bowl, with a clean electric whisk, whisk the egg yolks with the caster sugar, then whisk in the milk and flour to make a smooth batter. Add the egg whites and gently mix in.
- In an ovenproof frying pan, melt the 2 tbsp butter over a medium-low heat until bubbling. Pour in the batter. After a couple of minutes, scatter the drained raisins on top. Cook for 3–4 minutes over a very low heat. Using a spatula, lift a corner of the pancake; when it’s light brown underneath, turn it over.
- Put in the oven for 6–8 minutes until nicely golden. Remove from the oven. Turn the grill on to high.
- Cut the pancake into small pieces with scissors, return to the pan, scatter butter shavings over the top, and sprinkle with the granulated sugar. Put under the grill to caramelize.
- Meanwhile, mix the icing sugar and cinnamon in a bowl. When the pancake has caramelized, dust with the icing sugar mixture. Serve with fruit, and custard or cream… or both!
