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Dutch babies with poached rhubarb


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.



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