Prep time:

Cooking time:

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Serves: 4

You’ll need a 25cm ovenproof skillet pan

For the Dutch baby:

100g plain flour, sifted

1tbsp caster sugar

3 large eggs

150ml full-fat milk

½tsp almond extract

3tbsp vegetable oil

For the compote:

200g blackberries

25g sugar

0.75tsp cornflour

1tbsp Chambord or crème de cassis (optional)

1tbsp water

To serve:

icing sugar

toasted almond flakes

vanilla ice cream

As the evenings draw in make the most of the autumn bounty and tuck into this warming dessert.

  1. Remove the top shelf and preheat the oven to 220°C, fan 200°C, gas 7. Tip the flour and sugar into a large bowl. Make a well in the centre. Crack in the eggs and add the milk and almond extract. 
  2. Whisk together the eggs, milk and extract then gradually incorporate the flour. Keep whisking until you have a smooth batter. Pour into a jug and set aside. 
  3. Add the oil to the skillet pan and place in the oven to heat up. Meanwhile, make the compote: add the blackberries, sugar, cornflour, liqueur (if using) and water to a saucepan. 
  4. Place the pan over a medium heat and cook for 4-5 mins until the released juices begin to thicken. Set aside. 
  5. Once the skillet is hot, pull out the oven shelf and pour the batter into the pan. (It should sizzle once it hits the hot oil.) 
  6. Quickly close the oven door and leave to bake for 20-25 mins until puffed up and golden brown. (Don’t be tempted to open the door too early otherwise it will sink very quickly.)
  7. Dust with icing sugar, scatter with almond flakes and take straight to the table. Serve with the compote and scoops of vanilla ice cream.

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