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

Latest...

A vanilla ice cream shortage is currently sweeping the UK

But it’s still 99-with-a-flake season!

by Moya Crockett
15 Aug 2017

This mobile artisanal gin bar brings the party straight to your door

Roll up, roll up

by Moya Crockett
14 Aug 2017

We would screw over our friends for free pizza, study says

Well, it is pretty good. Sorry.

by Amy Swales
10 Aug 2017

The gin bauble game just got updated for Christmas 2017

We look forward to trees entirely decorated in things we can eat and drink

by Amy Swales
10 Aug 2017

The untranslatable foreign words all foodies need in their vocabulary

Put down your grief bacon and read this

by Amy Swales
09 Aug 2017

This gin is one of the best in the world – and costs under £10

It keeps topping the polls in industry taste tests, but leaves you change from a tenner

by Amy Swales
27 Jul 2017

These are the UK's best bars for indulging your love of gin

G&T, anyone...?

by Jenny Tregoning
27 Jul 2017

Pink gin has arrived to make our summer 100% better

Our go-to tipple, infused with strawberries, raspberries and redcurrants

by Anna Brech
27 Jul 2017

An espresso martini festival is coming to the UK this summer

All aboard for an homage to the suave and punchy concoction

by Anna Brech
26 Jul 2017

How a 'coffee nap' can supercharge your work day

Brew up the caffeine and then hit snooze

by Anna Brech
26 Jul 2017