If you’ve never tried a Dutch baby, now’s the time. Somewhere between a Yorkshire pudding and a pancake these sweet treats are the perfect after-dinner dish.
- 110g plain flour
- Pinch of salt
- 2tbsp sugar
- 100ml milk
- 3 large free-range eggs
- 1tsp vanilla extract
- 3tsp butter
- 300g thick plain yogurt
- 300g berries – we used blueberries and raspberries
- Icing sugar, to dust
- Maple syrup, to serve
- Heat the oven to 220C, gas 7. Put the flour, salt and sugar in a large bowl. Whisk in the milk, 60ml water, eggs and vanilla.
- Put individual Yorkshire pudding tins (measuring 10cm) in the oven for 2 mins to heat up. Add ½tsp butter into each hole. Divide the batter between the tins, and put in the oven. Bake for 15 mins until cooked through.
- To serve, top with spoonfuls of yogurt and berries, dust with icing sugar, and pour over maple syrup.