Dutch baby with spiced plums
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 4
Skip to ingredients
- 100g blueberries
- 100g plain flour
- a pinch cinnamon
- 3 eggsbeaten
- 1 tsp vanilla extract
- 150ml whole milk
- 1 tbsp butter
- sunflower oil
- to serve vanilla ice cream
SPICED PLUMS
- 4 plumshalved and stoned
- 100g golden caster sugar
- 1 vanilla podhalved and seeds scraped out
- 1 star anise
- a grating nutmeg
- 2 cloves
Nutrition: per serving
- kcal370
- fat13.8g
- saturates4.6g
- carbs50.8g
- sugars31.6g
- fibre2.3g
- protein8.9g
- salt0.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 4. Put all the spiced plum ingredients (including the vanilla seeds and pod) into a saucepan. Pour over 100ml water, and cover. Cook for 5-10 minutes until the plums are tender, and a knife goes through them easily. Scoop the plums out and leave to cool. Strain the remaining liquid through a sieve into a small pan. Simmer for a few minutes until syrupy, take off the heat, add the blueberries, then cool.
step 2
Sift the flour into a large bowl. Add a pinch of salt and cinnamon and make a well in the centre. Add the eggs and vanilla, and whisk vigorously until you get a thick batter. Slowly whisk in the milk, it should be the consistency of double cream. Leave to rest at room temperature for 30 minutes.
step 3
Put the oven shelf to 2/3 high in the oven, and heat an empty skillet for 10 minutes to get really hot. Remove carefully, and add the butter and 2 tbsp oil, and swirl around the pan. Put back in the oven for 2 minutes until the butter starts to foam. Working quite quickly, remove the pan from the oven, and pour in the batter. Put back in the oven, cook for 20-25 minutes until golden and risen. Try not to open the oven before 20 minutes, or the oven will lose heat and the dutch baby might collapse.
step 4
Serve immediately, with scoops of ice cream, plums with spiced syrup and blueberries drizzled over the top.
