Strawberry dutch baby with strawberry-top syrup

Strawberry dutch baby with strawberry-top syrup

A dutch baby is a like a sweet yorkshire pudding, puffing up in the oven to create a pillowy, soft, edible bowl. Fill it with strawberries and ice cream and make it zero-waste by infusing the green strawberry tops in a quick syrup, which gives this pudding a fresh herbal note.

Strawberry dutch baby with strawberry-top syrup

No fresh berries? Our dutch baby with fruity compote uses frozen ones.

  • Serves icon Serves 4
  • Time icon Hands-on time 40 min. Oven time 22 min

A dutch baby is a like a sweet yorkshire pudding, puffing up in the oven to create a pillowy, soft, edible bowl. Fill it with strawberries and ice cream and make it zero-waste by infusing the green strawberry tops in a quick syrup, which gives this pudding a fresh herbal note.

No fresh berries? Our dutch baby with fruity compote uses frozen ones.

Nutrition: Per serving

Calories
456kcals
Fat
15g (7.9g saturated)
Protein
12g
Carbohydrates
64g (42g sugars)
Fibre
5.2g
Salt
0.4g

Ingredients

  • 400g strawberries
  • 20g unsalted butter
  • 3 cardamom pods
  • 70g golden caster sugar
  • 4 scoops vanilla ice cream
  • Icing sugar to dust

For the pancake batter

  • 120g plain flour
  • 160ml whole milk
  • 3 medium free-range eggs
  • 1 tbsp golden caster sugar

Specialist kit

  • 22cm ovenproof frying pan
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Method

  1. Heat the oven to 200°C fan/gas 7. First, make the pancake batter: in a large jug, combine the flour, milk, eggs, the 1 tbsp sugar and a pinch of salt using a stick blender, whizzing until smooth (or mix in a bowl with a balloon whisk). Set aside while the oven heats up.
  2. Remove the strawberry tops and put them in a saucepan. Cover with about 250ml water and bring to the boil. Simmer for 15 minutes, then set aside.
  3. Melt the butter in a 22cm heavy ovenproof frying pan (cast-iron works best), swirling to coat the base of the pan. Once it’s very hot and bubbling fiercely, pour in the batter and quickly transfer to the oven. Bake for 18-22 minutes until the pancake is deep golden and risen (don’t be tempted to open the oven before it’s cooked as it will deflate, like a yorkshire pudding).
  4. While the pancake bakes, cut the strawberries into quarters. Bash open the cardamom pods and put the seeds in a small saucepan. Toast for about
    1 minute, then pour in the strawberry top-infused water through a fine sieve. Bring to a simmer and cook for about 3-5 minutes until reduced by a third (you need enough liquid to poach the strawberries). Add the 70g sugar, bring back to the boil, then simmer for 2 minutes. Turn the heat to low, stir in the strawberries and cook for a final 3-4 minutes (the syrup should blip every now and then but not bubble properly, as you don’t want the strawberries to collapse).
  5. Serve the hot dutch baby filled with scoops of ice cream and the strained, syrup-soaked strawberries (add a drizzle of the strawberry-flavoured syrup if you want). Dust with icing sugar and bring it to the table so everyone can dig in.

Nutrition

Calories
456kcals
Fat
15g (7.9g saturated)
Protein
12g
Carbohydrates
64g (42g sugars)
Fibre
5.2g
Salt
0.4g

delicious. tips

  1. Don’t waste it Strawberry tops aren’t the nicest thing to eat, but they’re great for infusing into syrup (as we’ve done here) or vinegar (just submerge the tops in white wine vinegar for a few weeks, then use in salad dressings). The resulting flavour is reminiscent of strawberry but fresher and vegetal. It’s simple, tasty, zero-waste – and a great way to show off!

     

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