Watercress & goat's cheese Dutch baby

Watercress & goat's cheese Dutch baby

Somewhere between a pancake and a Yorkshire pudding, a Dutch baby is a winning meal for two. We’ve loaded this summertime version with fresh salad leaves and cheese.

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Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 3 eggs
  • 150 whole milk
  • 100g plain flour
  • ½ tsp fine salt
  • ½ x 20g pack dill, fronds roughly chopped
  • 15g Essential Unsalted Dairy Butter
  • 2 tsp Essential Pure Clear Honey
  • 2 tbsp olive oil
  • 50g watercress
  • 100g vegetarian goat’s cheese, cut or torn into bitesized pieces

Method

  1. Preheat the oven to 220°C, gas mark 7, and put a 23cm ovenproof frying pan or baking tin (don’t use one with a loose base) into the oven to heat up while you prepare the batter. In a large jug, whisk the eggs, milk, ­ our and salt until smooth. Stir in most of the dill (reserving 1 tsp). Carefully add the butter to the hot pan or tin and swirl it to melt, then quickly pour in the batter and return to the oven. Bake for 18-20 minutes until puffed and golden brown.

  2. Meanwhile, in a small bowl mix together the honey, olive oil and remaining dill; season. Once it is baked, fill the hollow of the Dutch baby with the watercress, then scatter over the cheese. Drizzle with the honey dressing and serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,588kJ/ 620kcals

Fat

37g

Saturated Fat

16g

Carbohydrates

45g

Sugars

8.9g

Fibre

2.2g

Protein

25g

Salt

2g

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