Dutch baby with fruity compote and ice cream

Dutch baby with fruity compote and ice cream
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 15-20 min

If you like Yorkshire pudding then you’ll love this sweet version of the British classic: Dutch Baby. We’ve served it with berry compote and vanilla ice cream, but custard would work just as well.

Nutrition: per serving

Calories
310kcals
Fat
11.1g (5.8g saturated)
Protein
9.4g
Carbohydrates
41.4g (18.4g sugars)
Fibre
3.3g
Salt
0.3g
Calories
310kcals
Fat
11.1g (5.8g saturated)
Protein
9.4g
Carbohydrates
41.4g (18.4g sugars)
Fibre
3.3g
Salt
0.3g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. If you have small cast iron pans you could make 4 mini puddings inste

  2. Make the compote 2-3 days ahead, cover and chill. Serve at room temperature or warmed in a pan.

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