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Apple dutch baby

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Ingredients

Adjust Servings:

	FOR THE BATTER
	50g caster sugar
	3 large free-range eggs, beaten
	130g plain flour
	200ml semi-skimmed milk
	1 tsp vanilla extract
	Pinch of salt
	Sunflower oil, for baking
	FOR THE FILLING
	Knob of butter
	4 gala apples, skin on
	2 tsp ground sweet cinnamon
	1 tsp ground ginger
	Pinch of nutmeg
	1 tbsp maple syrup
	TO SERVE
	50g walnut halves, toasted and roughly chopped
	Greek yoghurt (0% fat)
	Icing sugar, for dusting

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Apple dutch baby

Name: Apple dutch baby
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: caster sugar: 50g; large free-range eggs, beaten: 3; plain flour: 130g; semi-skimmed milk: 200ml; vanilla extract: 1 tsp; Pinch of salt; Sunflower oil, for baking; Knob of butter; gala apples, skin on: 4; ground sweet cinnamon: 2 tsp; ground ginger: 1 tsp; Pinch of nutmeg; maple syrup: 1 tbsp; walnut halves, toasted and roughly chopped: 50g; Greek yoghurt (0% fat); Icing sugar, for dusting

A cross between a pancake and a sweet Yorkshire pudding. These mini Dutch babies are filled with caramelised apples and can be served as a healthy dessert or brunch dish. To guarantee a good rise, make sure the oil is smoking hot and whatever you do, don't open the oven door halfway through cooking!

Features:

Cuisine:

British

25 Mins
Serves 4
Easy

Ingredients

FOR THE BATTER
50g caster sugar
3 large free-range eggs, beaten
130g plain flour
200ml semi-skimmed milk
1 tsp vanilla extract
Pinch of salt
Sunflower oil, for baking
FOR THE FILLING
Knob of butter
4 gala apples, skin on
2 tsp ground sweet cinnamon
1 tsp ground ginger
Pinch of nutmeg
1 tbsp maple syrup
TO SERVE
50g walnut halves, toasted and roughly chopped
Greek yoghurt (0% fat)
Icing sugar, for dusting

Directions

Beat the caster sugar and eggs together with an electric mixer until light and frothy. Gradually incorporate the plain flour, milk, vanilla extract and salt and beat until just combined and you have a smooth but thin batter. Pour into a jug and set aside for 30 minutes.
Preheat the oven to 220C. Pour about half a tablespoon of sunflower oil into each compartment of two, four-hole Yorkshire pudding tins.
Place in the oven to heat up for 10 minutes or until the oil is smoking hot.
Pull the tray out of the oven and evenly pour in the batter – it should sizzle as it hits the pan. Bake for 15-18 minutes until crisp, golden and puffed up.
While the mini dutch babies cook, quarter and core the apples, then thinly slice into wedges.
Heat a knob of butter in a large saucepan and add the apples. Sprinkle with the nutmeg, cinnamon and ginger and add a splash of water with the maple syrup.
Cook the apples over a medium heat for 6-8 minutes, turning occasionally, until slightly softened and caramelised.
Serve two Dutch babies per portion, filling the centres with the apples and their juices. Top with the toasted walnuts and a dollop of Greek yoghurt. Dust with icing sugar before serving.