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Gruyère, ham & chive mini Dutch babies

Gruyère, ham & chive mini Dutch babies

Dutch babies are a baked pancake – similar to a Yorkshire pudding – made by pouring batter into hot oil to create their signature puffed-up sides. Resting the batter overnight hydrates the flour and creates a pleasingly light texture. It also means less hands-on time on Christmas morning. Just prepare the topping first thing and bake the babies fresh on the day.

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  • Serves6
  • CourseBreakfast
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 British Blacktail Medium Free Range Eggs
  • 65g plain flour
  • 160ml whole milk
  • 60g Gruyère, finely grated
  • ½ x 20g 20g pack chives, finely chopped, plus extra to serve
  • ¼ tsp fine sea salt
  • 2 tbsp sunflower oil, for drizzling
  • 180g pouch hollandaise sauce
  • 60g Cooks’ Ingredients Pulled Ham Hock


  1. In a mixing bowl, whisk the eggs until smooth, then sift in the flour and whisk again to combine. Whisk in the milk until smooth and glossy. Whisk in the cheese, chives, salt and some freshly ground black pepper until well combined. Cover and chill in the fridge for at least 1 hour or ideally overnight (transfer to an airtight container if you are low on fridge space). Bring back to room temperature for about 1 hour before baking.

  2. Preheat the oven to 220ºC, gas mark 7. Drizzle ½ tsp oil into each hole of a 12-hole muffin tin, then, once the oven’s at temperature, put the tin inside to heat up for 10 minutes. Transfer the batter to a jug and whisk with a fork to redistribute the cheese and chives. Remove the tin from the oven, then carefully pour the batter evenly into the holes. Bake for 10-15 minutes until puffed up and golden.

  3. Meanwhile, heat the hollandaise sauce according to pack instructions. Divide half the ham hock among the Dutch babies, drizzle over the hollandaise, top with the remaining ham hock and sprinkle with extra chives. Serve straight away.

Cook’s tip

Swap the ham for wilted spinach and use a veggie cheese, if liked


Typical values per serving when made using specific products in recipe


1,178kJ/ 283kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating