Rhubarb and Blackberry Dutch Baby

Rhubarb and Blackberry Dutch Baby
This is a great easy breakfast dish you can easily adapt and change. The traditional one has no fruit but when you add fruit it makes it really come alive.

Here I’m using up garden fruits I had left over. 

It’s very like a sweet Yorkshire pudding and cooked in a similar way.
Serves 4
70 grams of flour
125 ml of milk
3 eggs
1 tablespoon of caster sugar
4 tablespoons of butter
1 Teaspoon of almond or vanilla essence (depending on preference)
Handful of blackberries
1 very small stick of rhubarb – sliced

(You could use cherries, blueberries, strawberries whichever you prefer)
Icing sugar for dusting
Method –
1. Heat the oven to 220 degrees
2. Whisk together the flour, eggs, milk, sugar and almond (or vanilla) essence till smooth.
3. Place the butter in a 20-23 cm skillet (or oven dish).
4. Place the skillet in the oven and let the butter melt.
5. Once melted pour the mixture batter into the skillet and sprinkle the fruit onto the top.
6. Place the skillet back in the oven and cook for around 20 minutes until the edges are golden.
7. Turn the oven down to 150 degrees and cook for a further 5 minutes.
8. Remove the skillet from the oven dust the Dutch Baby with Icing sugar and serve.
Note- the Dutch Baby will start to shrink slightly once it’s out of the oven. This is perfectly normal.


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