Dutch baby with spiced plums

Name: Dutch baby with spiced plums
Total time: 1 h 40 min
Yield: serves 4
Ingredients: blueberries 100g; plain flour 100g; cinnamon a pinch; eggs 3, beaten; vanilla extract 1 tsp; whole milk 150ml; butter 1 tbsp; sunflower oil; vanilla ice cream to serve; plums 4, halved and stoned; golden caster sugar 100g; vanilla pod 1, halved and seeds scraped out; star anise 1; nutmeg a grating; cloves 2

1 hour 40 minutes + resting
serves 4
Easy

Ice cream for breakfast? Yes please! A Dutch baby is like a giant, sweet Yorkshire pudding and we've served this one with spiced plums.

August 25, 2016 at 2:34 pm

Try our Dutch Baby recipe with spiced plums. A dutch baby pancake is like a giant, sweet Yorkshire pudding and we’ve served this one with spiced plums. It is great served hot so the ice cream spreads and softens. Equally, it is a great tea time goodie sliced straight from the fridge.

Ingredients

blueberries 100g
plain flour 100g
cinnamon a pinch
eggs 3, beaten
vanilla extract 1 tsp
whole milk 150ml
butter 1 tbsp
sunflower oil
vanilla ice cream to serve

SPICED PLUMS

plums 4, halved and stoned
golden caster sugar 100g
vanilla pod 1, halved and seeds scraped out
star anise 1
nutmeg a grating
cloves 2

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.