GENUINELY SOUTHERN FORESTS STRAWBERRY DUTCH BABY

Indulge in the delightful simplicity of a Strawberry Dutch Baby, a light and airy baked pancake inspired by the classic recipes of Pennsylvania Dutch immigrants in America. This skillet-baked beauty puffs up impressively in the oven, creating a golden, crispy edge with a tender centre. Made with fresh, local strawberries that are now in season, this recipe is the perfect way to showcase the sweet and juicy flavours of the Southern Forests region. Serve it warm, dusted with icing sugar, and enjoy a delicious twist on a timeless treat.

Serves: 4-6

INGREDIENTS

For the Dutch Baby

• 3 large eggs

• 1 tablespoon caster sugar

• 150 full fat milk

• 100 grams plain flour

• 1½ teaspoons vanilla paste (or extract)

• salt

• freshly grated nutmeg

• 25 grams unsalted butter

To Serve

• 250gm punnet of Genuinely Southern Forests Strawberries

• icing sugar

• whipped cream

• maple syrup

METHOD

You will need: 1 x 25cm cast-iron frying pan/skillet, or 1 x small roasting tin/pan approx. 28 x 21 x 4.5 cm

1. Preheat the oven to 220°C, and straightaway put your pan into the oven to heat up while you prepare the batter.

2. Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour, vanilla, salt and grated nutmeg, and beat until you have a smooth but thin batter.

3. Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven.

4. Bake until puffed and golden brown, about 18–20 minutes.

5. Meanwhile, wash, dry and cut the strawberries, and whip the cream.

6. Serve dusted with icing sugar, berries and whipped cream.

TIPS

The batter can be made the night before. Cover and refrigerate until needed. Whisk briefly before using.

Recipe based on Dutch Baby recipe by Nigella Lawson.