Dutch baby with fruity compote and ice cream

Dutch baby with fruity compote and ice cream

Serves 4
Cooks in
Preparation Time
Easy

Ingredients

Dutch Baby:

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
30g butter

Berry Compote:

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

Dutch Baby: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 30g butter Berry Compote: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

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