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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

Published: 26 Feb 18
Updated: 18 Mar 24

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.

Easy
February 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 15-20 min

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.

Nutrition: per serving

Calories: 310kcals
Fat: 11.1g (5.8g saturated)
Protein: 9.4g
Carbohydrates: 41.4g (18.4g sugars)
Fibre: 3.3g
Salt: 0.3g

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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.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

Calories: 310kcals
Fat: 11.1g (5.8g saturated)
Protein: 9.4g
Carbohydrates: 41.4g (18.4g sugars)
Fibre: 3.3g
Salt: 0.3g

delicious. tips

If you have small cast iron pans you could make 4 mini puddings inste
Make the compote 2-3 days ahead, cover and chill. Serve at room temperature or warmed in a pan.