Dutch babies with cardamom cherry compote

1. Put the cherries, lemon zest and juice, almond extract, cardamom and 40g caster sugar in a lidded saucepan. Simmer, covered, over a low heat for about 12 minutes, before uncovering and cooking for a further 10-15 minutes, until cooked through and the juices have thickened a little (if using fresh cherries, don’t uncover for the final cooking time). Carefully scoop out and discard the pared lemon zest and cardamom.

2. Preheat the oven to 220°C, gas mark 7. Put a 12-hole muffin tin in the oven to heat up. In a large bowl, beat together the eggs, flour, vanilla and 1 tbsp sugar, then gradually whisk in the milk until you have a smooth batter. Remove the tin from the oven, add a piece of butter to each hole and swirl around to melt. Pour the batter evenly into the holes and return the tin to the oven. Bake for 15 minutes, until puffed up and golden. Scoop out the Dutch babies onto plates, spoon over some compote and a little crème fraîche, then dust with icing sugar (or assemble in the tin). Serve immediately.