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Dutch Baby with honey butter apples
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Dutch Baby with honey butter apples
This is like a giant, sweet Yorkshire pudding filled with buttery apples and ice cream. It makes a fab post-roast dessert
Serves: 4
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
528Kcal
Fat
24gr
Saturates
13gr
Carbs
64gr
Sugars
45gr
Fibre
3gr
Protein
12gr
Salt
0.9gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 160ml creamy milk, warmed
- 100g plain flour
- 4 tbsp caster sugar
- 3 large eggs
- ½ tsp vanilla bean paste or extract
- ¼ tsp fine sea salt
- 110g unsalted butter
- 4 large dessert apples, with reddish skins
- ½ tsp ground cinnamon or mixed spice
- 2 tbsp clear honey or maple syrup, plus extra to serve
- icing sugar, to dust
Step by step
Get ahead
The batter can be made a couple of hours ahead. If chilling, bring back to room temperature for 45-60 mins before cooking.
- Put the warmed milk, flour, 2 tablespoons of caster sugar, the eggs, vanilla and salt into a liquidiser and blend on high speed until smooth. If you have time, set aside for 30 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Meanwhile, put the butter into a small pan and leave it to melt very slowly over a low heat. Pour the clear, melted butter into a teacup or small bowl, leaving behind the milky white solids which will have collected at the bottom of the pan (discard these).
- Quarter and core the apples, then cut each quarter into 2 wedges. Heat 2 tablespoons of the clarified butter in a large frying pan and add the apples. Sprinkle with 1 tablespoon of caster sugar and fry over a medium- high heat for 5 minutes. Turn the apples and sprinkle with another tablespoon of sugar and fry for another 4-5 minutes, until slightly softened and caramelised. Sprinkle in the cinnamon or mixed spice, add the honey or maple syrup and toss to coat. Set the apples aside in the pan.
- While the apples are caramelising, put an ovenproof 25cm cast-iron or heavy based nonstick frying pan into the oven for 5 minutes to get hot, ready for the Dutch baby. Remove the hot pan from the oven using an oven mitt, pour in 3 tablespoons of the clarified butter and swirl to coat the base and sides. Re-whiz the batter briefly, pour into the centre of the pan and carefully transfer it to the oven, leaving plenty of room between shelves for it to rise. Bake for 15-18 minutes until well puffed up, crisp and golden. Gently reheat the apples.
- Working quickly so that it doesn’t deflate too much, remove the Dutch baby from the oven and dust it heavily with icing sugar. Fill the centre with the apples and their juices, dust with more icing sugar and serve cut into quarters with crème fraîche or ice cream, and extra honey or maple syrup if you wish.