Caramelised Plum Yorkshire Puddings

Add the flour, salt, and caster sugar to a large jug. Beat together the eggs and the milk.

Make a well in the flour and pour in the egg mixture, gradually whisking in until smooth and thick, and let it sit for 15 minutes.

Preheat the oven to 220°C (200°C fan, Gas Mark 7) Place a large ovenproof tray on the shelf underneath to catch any drips.

Grease a 6 hole muffin tin with butter and then sprinkle a little light muscovado sugar into the bottom of each hole.

Meanwhile melt the 30g butter in a sauté pan, add the plums and fry for 2-3 minutes, turning halfway. Add in the light muscovado sugar and vanilla extract and stir until melted.

Carefully spoon the plums between the greased and sugared muffin holes, keeping any remaining syrup to one side for serving, and place in the oven for 2-3 minutes to get the plums bubbling hot.

Carefully pour the batter in over the plums and place back in the oven to cook for 15 - 17 minutes until the puddings are golden and risen.

Meanwhile whisk to soft peaks the cream with the orange zest, vanilla extract and icing sugar.

Serve immediately dusted with icing sugar, drizzle with any leftover plum syrup and serve with the orange cream.