Savory Dutch Baby

Ingredients

• 4 eggs

• 3/4 cup milk

• 3/4 cup  flour

• 1/4 tsp salt

• 1/3 cup butter

• 1/4 cup parmesan cheese

• 15g fresh basil

• 1 garlic clove

Toppings

• 200g honey roast ham

• 3/4 cup pineapple

• 1 ball of burrata

• 2 tsp fresh basil

• 1/4 tsp Maldon salt

• Freshly ground black pepper

• Chilli oil

• Chilli flakes

Instructions

1. Preheat your oven to 445°F and place your oven safe pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand.

2. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender.

3. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.

4. Grate the parmesan, chiffonade the basil and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also.

5. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan.

6. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.

To serve:

1. Toss the pineapple in a little oil and grill for a few minutes on each side.

2. Warm the ham and put that in the Dutch baby when it comes out of the oven.

3. Break up the burrata by hand and arrange on top of the ham.

4. Follow that up with the grilled pineapple.

5. Top with fresh basil leaves, chilli oil if you want, salt, black pepper and chilli flakes.