Dutch Baby with Figs and Raspberries

Ingredients:

INGREDIENTS

For the batter:
• 125g (4½oz) plain (all-purpose) flour
• 125ml (4fl oz) full-fat (whole) milk
• 3 medium free-range eggs
• Pinch of ground cinnamon
• Small pinch of freshly grated nutmeg
• Pinch of fine salt
• 30g (1oz) salted butter

For the fig and raspberry filling:
• 25g (1oz) salted butter
• 4 ripe black figs, sliced horizontally
• 1–2 tsp caster (superfine) sugar
• 3–4 tbsp Marsala wine (optional)
• 350g (12oz) raspberries

To serve:
• 150g (5½oz) crème fraîche
• Icing (confectioner’s) sugar, for dusting


Words by:
Matt Tebbutt
Featured in:
September 2023

TV chef and presenter Matt Tebbutt, who is co-hosting a masterclass at Thoresby Park’s Festival of Food and Drink this month, shares some of his favourite recipes.

Known for its culinary excellence, the Festival of Food and Drink at Thoresby Park takes place on Saturday 16th and Sunday 17th September.

With more than 160 local food and drink retailers, its Cookery Theatre star-studded line up includes Saturday Kitchen’s Matt Tebbutt, who joins MasterChef Champion, Chariya Khattiyot, The Great British Bake Off’s Sandro Farmhouse and newly-announced host Joe Hurd on Sunday 17th September.

VIP tickets for the Festival of Food and Drink cost £25 per person and offer priority parking, fast-track entry, access to the festival VIP area, and the chance to meet the celebrity chefs.

For more information visit www.festivaloffoodanddrink.com

Photograph: Hardie Grant

DUTCH BABY WITH FIGS AND RASPBERRIES
A cross between a pancake and a Yorkshire pudding, this epic breakfast or brunch dish is an American creation with Germanic roots. You often see it served in the cast-iron skillet it’s cooked in. I’m using figs and raspberries here, but it can be adorned with anything you feel like adding. It also makes a great edible serving bowl for scoops of vanilla ice cream, maple syrup and toasted pecans.

Serves 4

METHOD
• Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
• Mix the flour, milk, eggs, cinnamon, nutmeg and salt together in a large bowl. Heat the 30g (1oz) butter in a 25cm (10in) cast-iron pan (skillet). When it’s good and hot, pour in the batter. Transfer to the oven and cook for 20 minutes, or until risen and golden.
• In the meantime, to make the fig and raspberry filling, melt the 25g (1oz) butter in a large frying pan (skillet) over a medium heat. Add the figs and the sugar and warm gently over a low-medium heat for about 5 minutes, to warm the fruit through and soften it a little. (If using the Marsala, add it to the pan now, turn up the heat a bit and simmer until the volume of the liquid is reduced by half.)
• Remove from the heat and stir in the raspberries. Set aside.
• To serve, fill the risen Dutch baby with the warm fruit and any juices from the pan. Serve with crème fraîche and a dusting of icing (confectioner’s) sugar.



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