Cherry Bakewell Dutch Baby Breakfast

1. Refrigerate the Sweet Yorkshire batter overnight.

2. Preheat the oven to 220-240°C.

3. Heat a skillet on the hob until hot, spray with oil, then add the batter.

4. Once the batter sizzles, transfer the skillet to the oven and bake for 12 to 15 minutes.

Filling

1. Mix Kvarg white chocolate flavour, Moroccan almond extract, and cherry flavour.

2. Scoop the mixture onto the baked Dutch Baby.

3. Add Morello cherry compote on top.

4. Crush mini shortbread and sprinkle over the compote.

5. Place a glacé cherry on top.

6. Dust with icing before serving.