Dutch baby with fruity compote and ice cream
- February 2018
- Serves 4
- Hands-on time 15 min, oven time 15-20 min
A cross between a pancake and a classic British Yorkshire pudding, the Dutch Baby is delicious filled with berry compote and ice cream (or custard).
Try this sweet Dutch baby with apples during the colder months.
- 11.1g (5.8g saturated)
- 41.4g (18.4g sugars)
- 115g plain flour, sifted
- 2 tbsp golden caster sugar
- 2 large free-range eggs, beaten
- 150ml whole milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 30g butter
For the berry compote
- 300g frozen berries
- 2 tbsp caster sugar
- Zest 1 orange, juice ½
- 1 tsp cornflour mixed with 1 tbsp cold water
- Vanilla ice cream and icing sugar to serve
You’ll also need…
- 20-23cm ovenproof frying pan
- Heat the oven to 200°C/180°C fan/gas 6. In a large bowl mix the flour with the sugar. Make a well in the centre, then add the eggs, milk, vanilla and cinnamon. Use a balloon whisk to mix into a smooth batter. Set aside.
- For the compote, put the berries in a small pan with the sugar, orange zest and juice. Gently warm to defrost the berries and dissolve the sugar, then stir in the cornflour/water mixture and heat for 5 minutes or until thickened.
- Heat the butter in the ovenproof pan until foaming. Pour in the batter, put in the oven and bake for 15-20 minutes until puffed and golden brown. Serve with ice cream, berry compote and a dusting of icing sugar.
If you have small cast iron pans you could make 4 mini puddings inste
Make the compote 2-3 days ahead, cover and chill. Serve at room temperature or warmed in a pan.
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