INGREDIENTS

For the stewed fruit:

• 5 plums, halved, stones removed
• 1/2 vanilla pod sliced lengthways 
• 1 stick of cinnamon 
• Juice of 1/2 orange
• 2 strips of orange peel
• 1 heaped tbsp brown sugar/coconut sugar 
• handful of blackberries

For the rest of the recipe:

• 2 fresh muffins, halved
• 2 free-range eggs
• 280ml full-fat milk
• 2 tsp of orange blossom
• zest of 1/2 orange
• 250g is the best quality ricotta you can get your hands on
• zest of 1/2 orange

Preparation

1. Preheat oven to 180 degrees Celsius.
2. Place all ingredients for the stewed fruit, bar the blackberries, into your cast iron frying pan, mix, and then roast for around 15-20 minutes, depending on how ripe the plums are. Once cooked, stir through the blackberries, remove the cinnamon stick and vanilla pod, and transfer to a bowl.
3. Pass ricotta through a sieve and then stir through orange zest; ensure to give this a really vigorous mix. 
4. Combine eggs, milk, orange blossom, and orange zest, whisking until fully combined. Carefully pour onto a plate and then sit halved muffins into the mixture, gently pressing them to encourage them to absorb as much of the liquid as possible. Flip after 5 minutes. 
5. Place your cast iron frying pan over medium heat. Once hot, add a glug of oil and evenly coat the pan. Place your muffins in the pan and cook for 2-3 minutes on each side, until golden. Flip and cook the other side. 
6. Once cooked, serve stacked with a generous dollop of ricotta. Using the back of a spoon, make a well for the stewed fruit to sit in, then add your fruit and serve.