CARAMELISED PEACH DUTCH BABY
By Lucy Burton, Pudding Lane Blog
- 30g flaked almonds, toasted
- 50g butter
- 3 eggs
- 180g milk (dairy or oat/nut/plant)
- 90g plain flour
- 1 tsp vanilla bean paste (optional – may contain refined sugar) or 1 tsp cinnamon (optional)
- Pinch salt
- 1 400g pot Nature’s Finest peaches, drained
- 1 tbsp maple syrup
- Freshly squeezed lemon juice, to serve
- Heat your oven to it’s highest temperature, ideally around 230-250°C.
- Place half the butter in a 10” oven-proof frying pan, then allow to melt in the oven and get very hot (for around 2 minutes).
- In a blender, blitz together the eggs, milk, flour, vanilla/cinnamon (if using) and salt until smooth. If you don’t have a blender, you can do this by hand – place the dry ingredients in a bowl and make a well in the centre, adding the beaten egg and milk gradually and whisking to incorporate the flour evenly.
- Open the oven door, and carefully pour the batter into the hot frying pan. Quickly close the door and bake for 12-15 minutes, or until the edges have puffed up and are golden brown. Try not to open the oven door for the first 10 minutes, as this will lower the temperature and reduce the rise on the Dutch Baby. Remove from the oven once cooked.
- While the Dutch Baby is cooking, prepare the peaches. Heat the maple syrup and remaining butter in a saucepan. Once the butter begins to foam, add the peaches with a pinch of cinnamon if desired. Cook for a couple minutes until golden and caramelised.
- Place the peaches inside the Dutch Baby, and scatter with almonds. Serve immediately with a squeeze of lemon juice.