Dutch baby with fruity compote and ice cream
115g plain flour, sifted
2 tbsp golden caster sugar
2 large free-range eggs, beaten
150ml whole milk
1 tsp vanilla extract
½ tsp ground cinnamon
300g field fare Frozen Summer Fruit Mix
2 tbsp caster sugar
Zest 1 orange, juice ½
1 tsp cornflour mixed with 1 tbsp cold water
Vanilla ice cream and icing sugar to serve
Heat the oven to 200°C/180°C fan/gas 6. In a large bowl mix the flour with the sugar. Make a well in the centre, then add the eggs, milk, vanilla and cinnamon. Use a balloon whisk to mix into a smooth batter. Set aside.
For the compote, put the berries in a small pan with the sugar, orange zest and juice. Gently warm to defrost the berries and dissolve the sugar, then stir in the cornflour/water mixture and heat for 5 minutes or until thickened.
Heat the butter in the ovenproof pan until foaming. Pour in the batter, put in the oven and bake for 15-20 minutes until puffed and golden brown. Serve with ice cream, berry compote and a dusting of icing sugar.
Many thanks to www.deliciousmagazine.co.uk for this recipe