Blueberry Oven Puff Cake
Serves 6
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3/4cup/100g/3.5ozs all purpose plain flour
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3 tablespoons caster or superfine sugar
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3 eggs
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3/4 cup cold milk
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1 teaspoon vanilla extract
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45g/1.5ozs butter
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125g/4os punnet blueberries to serve
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3 scoops of vanilla ice cream to serve
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icing or confectioners sugar for dusting
You will also need a frying pan with an ovenproof handle. This quantity fits a 24cm/9.6 inch pan.
Step 1 - Preheat the oven to 200c/400F and place the frypan inside the oven while preheating. Heat for 20 minutes. Place the flour and sugar in a bowl and whisk to combine. In a jug, whisk the eggs, milk and vanilla. Make a well in the centre of the flour mixture and add in the eggy milk mixture and whisk with a balloon whisk until smooth (I added it in two batches).
Step 2 - Carefully and with oven mitts (doubled up if you can), take the pan out of the oven and add the butter and swirl until melted. Pour in the batter and with the oven mitts on, place the pan back into the oven (be careful not to just grab the handle without the oven mitt as I did once as you will burn yourself!). Bake for 20-25 minutes until golden and puffy.
Step 3 - Top the cake with blueberries, dust with icing sugar and then serve warm with vanilla ice cream.