Dutch baby with fruity compote and ice cream

Name: Dutch baby with fruity compote and ice cream
Yield: Serves 4
Cuisine: American recipes
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

Portion size: Serves 4
Hands-on time 15 min, oven time 15-20 min
Difficulty: easy

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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.

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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

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Method

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.
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