Written By Catherine Parrott

Called so because suddenly these sound so very cute. A single Dutch baby sounds intimidating, larger than the rest, begging the question “who left you all alone?” while a group, i.e baked individually seem much cuter and manageable. And look, I don’t own a cast iron pan so to guarantee a good rise, all stick to going small.

RECIPE:

FOR THE SPICED (DUTCH) BABY BATTER  

  • 25g BUTTER

  • 3 LARGE EGGS

  • 25g CASTER SUGAR

  • 100ml MILK (Any of choice, fat % or variety)

  • 100g PLAIN FLOUR

  • PINCH OF SALT

  •  1 Tsp CINNAMON

  • ½ Tsp CARDAMOM

FOR THE INSTANT FROZEN BLACKBERRY YOGHURT

  • 200g THICK GREEK YOGHURT

  • 200g FROZEN BLACKBERRIES

  • 10g RUNNY HONEY

FOR THE MUDDLED BERRIES

  • A HANDFUL OF FRESH BALCKBERRIES

  • 1 Tbsp RUNNY HONEY

  • PINCH OF CARDAMOM

BEFORE YOU START…

  • Preheat your oven to 200c (Fan Oven 210- 220c for other, less powerful ovens)

  • Set aside a yorkshire pudding tray, prepared with oil

METHOD:

FOR THE SPICED (DUTCH) BABY BATTER…

Brown the butter in a pan and set aside to cool.

Mix the eggs and sugar until the sugar has dissolved, mix through the milk to loosen. Combine all the dry ingredients together before pouring in the wet gradually until you have a smooth albeit fairly thin batter.

Leave to rest for 30 minutes in a pouring jug, at room temperature (this can be when you make the frozen yoghurt and preheat your oven)

To prepare your pan, pour a thin layer of oil over the bottom and heat up in the preheat oven for 5 minutes. Once preheated, pour the batter directly all over the bottom of the pan and cook for 15-18 minutes until golden and risen.

FOR THE INSTANT FROZEN BLACKBERRY YOGHURT…

Combine everything in a blender and blitz until you have a thick frozen yoghurt. Place in the freezer until needed or use straight away!

FOR THE MUDDLED BERRIES…

Combine everything in a bowl, giving the berries a light mash to bring out the juices to mix with the honey and cardamom.

TO FINISH: While your Dutch Baby is fresh out of the oven, serve with a scoop of the frozen yoghurt and blackberries (A splash of cream if you’re feeling like you deserve it?)

Catherine Parrott
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