Like a giant, sweet Yorkshire pudding, the Dutch baby is a thing of beauty as it emerges from the oven puffed up and golden. We’ve made ours gluten-free, but use regular flour if you prefer.
Ingredients
- For the batter:
- 180 ml whole milk
- 1 tsp vanilla extract
- 3 medium eggs, beaten
- 70 g plain white gluten-free flour
- 30 g cornflour
- 10 g unsalted butter
- 1 tsp cinnamon
- 10 g butter
- For the compote:
- 280 g blueberries
- 45 ml water
- 50 g caster sugar
- Juice 1⁄2 lemon
- Vanilla ice cream or cream, to serve (optional)
- You will also need: 26 cm cast-iron skillet/ovenproof frying pan
Instructions
1 Heat the oven to 200oC Fan/Gas 7. For the batter, whisk all the ingredients together, except the butter. Put the skillet (or frying pan) in the oven to heat for 8 min.
2 Remove the skillet from the oven and add the butter, tilting to coat the bottom and sides. Pour the batter into the pan and return to the oven for 20 min.
3 Meanwhile, make the compote. Combine half the blueberries with the water, caster sugar and lemon juice in a small pan. Bring to the boil, cover and cook over a medium heat for 10 min until softened. Add the remaining blueberries and cook for a further 5 min. Set aside.
4 Remove the skillet from the oven and serve immediately with the warm compote and vanilla ice cream or cream as liked.
ALSO SEE:
Feature Image: W&H
