Dutch Baby Yorkshire with Lemon Curd, Pears and Blackberries

Serves/Makes: 4

Preparation Time: 20 mins

Cooking Time: 30 mins plus refrigerating

Method

1. To make the lemon curd, combine sugar, lemon juice, rind and yolks in a small saucepan. Bring to the boil over medium-high heat. Cook, whisking constantly for 2 minutes or until the mixture thickens. Remove from heat and transfer mixture to a jug. Using a stick blender, add butter, cube by cube, and blend to emulsify. Transfer to a bowl and refrigerate for at least 1 hour or until thickened.




2. In a large frying pan over medium-high heat, add butter and melt. Add pears, extra sugar and lemon juice, cook for 4-5 minutes on each side until caramelised and pears have softened. Set aside.




3. To make the Yorkshire, place oil into a 23cm cast-iron pot and transfer to the oven. Preheat on steam cooking function at 230°C.




4. In a large bowl, whisk eggs, milk, sugar, vanilla, salt and cinnamon. Sift over flour and whisk to combine, then pour into a jug. Set aside for 10 minutes.




5. Carefully slide out the oven rack and quickly pour batter into hot cast-iron pan. Cook for 15-18 minutes or until puffy and cooked through. Remove from the oven using an oven mitt or a dry tea towel.




6. Serve immediately, topped with lemon curd, pears, blackberries, and dusted with icing sugar.





Recipe Notes

This lemon curd recipe makes 350ml. Store any leftovers in the fridge for up to 2 weeks.




Appliance Notes

Using steam in this recipe helps assist with the rise of the batter. This gives you a fluffier final product.




Recipe presented by Nadia Fonoff using Electrolux Built-In Steam Oven, Electrolux Induction Cooktop & Kenwood Stick Blender.