Breakfast yorkie

1. Start by making the batter. Put the eggs, flour and milk into a jug and, using a hand blender, whizz the mixture until it’s thick, even and lump-free. Give the jug a few bangs on the work surface to get rid of any air bubbles. Pop the mixture into the fridge for at least 10 mins, to rest.
   
2. Meanwhile, tip the clarified butter into a 20cm cast-iron pan or cake tin. Heat the oven to 240C/220C fan/gas 9 and put the pan into the oven as it heats up. The pan should be hot and the butter should be very hot before pouring the batter in.
   
3. Have the batter and 40g granola ready. Take the very hot pan out of the oven and leave the oven door open. Pour the batter in, sprinkle the granola on top and bake for 20–25 mins, until the batter has risen and is crisp and brown around the edges and softer in the centre.
   
4. While the yorkie is baking, put the orange segments into a small pan, squeezing out any remaining juice. Add the marmalade and gently warm through.
   
5. As soon as the yorkie is out, spread over the warm orange marmalade and segments, sprinkle over the extra granola, dust with icing sugar and it’s ready to eat.

Image credit: Chris Terry. Book credit: Nadiya’s Everyday Baking by Nadiya Hussain (Penguin Michael Joseph) is available now.