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Dutch Baby with Berries and Crème Fraîce

Yorkshire pudding is a non-negotiable when it comes to eating roast beef. Or any other roast meat for that matter. However, the batter method can be easily adapted to be enjoyed as a dessert or an indulgent breakfast or brunch. The Dutch Baby is a sweet Yorkshire pudding that's easy to make. Serve it with beautiful fresh berries, crème fraîche and a light dusting of icing sugar. Once you try it, you'll be making it time and again.

I've used a cast iron skillet but any roasting tin will work just as well. You could even consider making miniature ones, baby babies if you like, by dividing the batter up in a muffin tin. That way you can look to avoid any fights over who's had more. Ice cream or yoghurt can also be used to replace the crème fraîche.




Serves: 2

Takes: 40 minutes (including resting time for the batter)


1/2 cup of plain flour

1/2 cup of milk

2 eggs

2 tbsp of sugar

1 tsp salt

2 tbsp butter

1 tbsp cold water

Zest of 1/2 lemon

125g of mixed berries (I used blackberry, blueberry and raspberry)

2 passion fruits, juice and seeds

2 tbsp of crème fraîche or ice cream

1 tsp icing sugar to dust


  1. Heat the oven to 220°C. Put your skillet in it to warm up.

  2. Add the flour, milk, eggs, sugar and salt in a pouring jug. Whisk thoroughly until combined. Allow to rest for 15-20 minutes.

  3. Once the batter has rested, remove the skillet from the oven using an oven glove and pour in the butter to melt. Add a splash of cold water to the batter, whisk it in, then pour into the hot skillet.

  4. Put the skillet in the oven and cook for 10-15 minutes until the sides puff up and turn brown.

  5. Remove from the oven and garnish with berries, a helping of the crème fraîche, and passion fruit. Add a dusting of icing sugar and some freshly grated lemon zest.

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