Make one large Dutch baby by heating a 20cm oven-proof pan with 3 tablespoons of oil. Once the pan is hot, pour in the batter and bake for 20-25 minutes, until golden and crisp
|Prep time||15 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 220°C, gas mark 7.
Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.
Melt the butter.
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth.
Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each.
Return to the oven and bake for 15-20 minutes, or until puffed and golden.
Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top.
Serve with a dusting of icing sugar.