Vanilla bean Dutch baby with cherry–bourbon compote

Vanilla bean Dutch baby with cherry–bourbon compote

The Sugar Hit!
Chris Middleton

I’m going to put it out there straight away – this is a Yorkshire pudding that you eat for breakfast. If that doesn’t sound like the best thing ever to you, then I’m not sure we can be friends. Think of an eggy, milky batter being poured into a hot pan and baked until it explodes into a crispy-edged, custard-centred pancake cloud. And then you rip open that cloud, ill it with cherry–bourbon compote and serve it with yoghurt or crème fraîche. Speaking of the compote, you don’t have to make it – you could easily substitute your favourite posh jam. But it’s so easy to pull together, and any leftovers are gorgeous on toast or even warmed up and served over ice cream – maybe with a scattering of toasted almonds. Also, it’s bourbon at breakfast. What’s not to love?


Quantity Ingredient

Vanilla bean Dutch baby

Quantity Ingredient
25g butter
100g plain flour
2 tablespoons caster sugar
pinch salt
3 eggs
1 vanilla bean, split lengthways and seeds scraped
190ml milk

Cherry–bourbon compote

Quantity Ingredient
400g cherries, pitted
55g caster sugar
2 tablespoons bourbon


  1. To make the cherry–bourbon compote, put all the ingredients in a saucepan and bring to a boil over medium heat. Once the cherries have wilted and become tender, remove them from the pan with a slotted spoon and place in a jar or serving dish.
  2. Reduce the liquid in the pan down to a thin syrup then pour this over the cherries.
  3. To make the Dutch baby, preheat the oven to 200°C.
  4. Put the butter in a 20–23 cm ovenproof cast-iron frying pan (or a similar-sized baking dish), then put the pan in the oven to heat up.
  5. In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs and vanilla seeds, followed by the milk, making sure there are no lumps.
  6. When the butter in the pan has melted, carefully remove the pan from the oven, pour in the batter and put it straight back in. Bake for 18–20 minutes or until puff ed up and golden. Serve straight away with plenty of the compote.
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