Prep time:
Cooking time:
Total time:
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.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...