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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.


Enjoy,


Love,

Will


Serves: 2

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


Ingredients:

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


Method:

  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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