Preheat the oven to 200°C (400°F).

Butter a small cast-iron skillet or baking dish generously and dust with sugar, tapping out any excess.

Peel, core, and cut the apple into quarters, then into medium-sized chunks, and toss them in a bowl with a tablespoon of lemon juice.

Soak prunes in a little port or warm water if using.

In a mixing bowl, combine the flour, sugar, and salt. Make a well in the center, crack in the eggs, beat into an omelet, and whisk from the middle outward, gradually drawing in the flour until you have a smooth paste.

Warm the milk with the butter in a saucepan until just simmering, then remove from the heat.

Slowly pour in the warm milk mixture gradually into the batter, whisking until the batter is silky and lump-free. Stir in your chosen liquor and set the batter aside to rest for 15–20 minutes.

If using apples, melt the butter in a skillet over medium-high heat. Add the apples, a sprinkle of sugar, and a little lemon juice. Sauté for about 5 minutes, until lightly caramelized.

Check your batter – it should have the consistency of thin cream. If it feels too thick, whisk in a little more milk.

Arrange the prepared fruit in your buttered and sugared skillet or dish. Pour the batter over the fruit, just enough to partially cover it.

Bake in the preheated oven for 10–12 minutes for small dishes or up to 20 minutes for a larger one, until puffed and golden with crisp edges.

Remove from the oven and let cool slightly before serving. Serve warm, dusted with a little extra sugar if you like.