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...

No more meat (during the week): why I'm going flexitarian for Lent

"From as early as I can remember, meat has been the norm — until now." by Katie O'Malley

12 Feb 2016

Veganuary diary: To be vegan or not to be vegan?

Here’s to more mindful eating by Harriet Hall

08 Feb 2016

February's best new restaurant openings

The hottest new dining spots you need on your radar by Victoria Gray

08 Feb 2016

How to make halva with pistachios and rose petals

The perfect mid-morning snack or homemade Valentine's gift

01 Feb 2016

Veganuary diary week three: eating out as a vegan

Going cold tofu by Harriet Hall

27 Jan 2016

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016