Jump to Main ContentJump to Primary Navigation
Top

Dutch babies with poached rhubarb

dutch-babies.jpg

Dutch babies, or German puffed pancakes, are such a memorable treat. Although they’re incredibly simple to make, they look incredibly impressive, and make the perfect dish for a romantic brunch or dramatic dessert on Valentine's Day.

Ingredients (serves 2 to 4)

  • 1 plump vanilla bean/pod
  • 2 small stalks rhubarb, sliced {about 3 cups}
  • ¾ cup/150 g sugar
  • 2 tbsp water
  • 2 tbsp/30 g unsalted butter
  • 1 lemon wedge
  • 6 tbsp/85 g unsalted butter
  • 4 large eggs
  • ½ cup/120 ml half-and-half/half cream
  • ½ cup/60 g all-purpose/plain flour
  • 2 tsp sugar
  • Confectioners’/icing sugar

Step 1: To prepare the rhubarb, split the vanilla bean/pod lengthwise and lightly scrape the little black flecks of vanilla seeds out of the bean with the back of a knife.

Step 2: Add the seeds to a medium saucepan along with the pod, the rhubarb, sugar, and the 2 tablespoons of water. Cook over low heat until the rhubarb begins to break down and all the sugar has dissolved, about 20 minutes. Remove from the heat and stir in the butter. Squeeze a little lemon juice over the top and stir in. Set aside to cool slightly.

Step 3: Meanwhile, divide the butter between two 6-in/15 cm cast-iron frying pans or small shallow ovenproof baking dishes. Melt the butter over low heat and swirl to coat the pans. Set the frying pans on a baking sheet/tray.

Step 4: Combine the eggs, half-and-half/half cream, flour, and sugar in a blender and puree until silky and smooth, about the consistency of eggnog, about 1 minute.

Step 5: Pour the batter directly into the pool of butter in the frying pans and transfer the baking sheet/tray to the oven. Bake until the pancakes are puffed about 3 in/7.5 cm above the pans and are golden brown on top, with a little pool of butter in the center, about 20 minutes.

Step 6: Spoon over warm poached rhubarb and lightly dust with confectioners’/icing sugar. Serve the Dutch babies straight from the oven 9on a tray in bed, if you’re feeling so inclined0.

Taken from The Newlywed Cookbook by Sarah Copeland. Photographs by Sara Remington. Published by Chronicle Books, £22.99

Need more Valentine's Day recipes? Try these Braised Beef Ribs or a Bittersweet Chocolate Tart with Smoked Sea Salt.

Related

crepes.jpg

Chestnut crêpes with raspberries

caramel-sauce.jpg

Nigella's salted caramel recipes

Nut-splash.jpg

Feta-stuffed butternut squash

Comments

Latest...

Ramadan: The best places to break your fast in London

These London restaurants provide late night openings and special iftar menus

26 May 2017

Londoners, get ready for the G&T ice-cream bar of your dreams

Gin, tonic, and ice cream – what’s not to love, eh?

by Kayleigh Dray
25 May 2017

The world's first hot air balloon bar is coming to the UK

Get ready for some sky-high drinking

by Sarah Biddlecombe
24 May 2017

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
24 May 2017

How to chill a bottle of white wine in less than 3 minutes

Because who has time to wait for wine?

by Kayleigh Dray
22 May 2017

This is how you decide what to eat for lunch

Salad or sandwich?

by Sarah Biddlecombe
22 May 2017

This is an avocado filled with coffee because the avolatte is upon us

That's a latte. Inside an avocado, yes.

by Amy Swales
22 May 2017

Pink pineapples could soon be brightening up your breakfast

The candy-coloured food train rumbles on

by Amy Swales
19 May 2017

The goth latte is here to redefine black coffee for 2017

Morticia Addams would 100% approve

by Kayleigh Dray
19 May 2017

Stop what you're doing and revel in the art of Freddo hot chocolate

The iconic bar is now available in powder form

by Anna Brech
19 May 2017