Mini dutch babies

These are like sweet Yorkshire puddings with apple centre and butterscotch sauce. That sounds like it might be a bit of a faff to make but really it’s not at all. Just delicious, unctuous loveliness in less than half an hour.

Servings

12 portions

Ingredients

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Method

Step 1

Place the muffin tray in the oven and preheat to 200°C (fan). The muffin tray must be hot for when the batter is poured in later.

Step 2

For the apples, put the saucepan over a medium heat and melt down the 30g of unsalted butter before adding the apple slices in to cook, along with the 30g of light brown sugar. Turn the heat down low, cover and leave to soften while you make the batter.

Step 3

In a mixing bowl, whisk together the plain flour, icing sugar, eggs and milk until no lumps remain and you have a smooth batter. Carefully remove the muffin tray from the oven, spoon 1 tsp of melted butter into each cavity, followed by 30g of batter so the cavity is half full and return to the oven to cook for 15 minutes.

Step 4

Your apples should be ready by this point, so remove them from the saucepan and place in a bowl to one side.

Step 5

Using the same pan (no need to clean), add in all of the ingredients for the butterscotch sauce and heat until it has all melted together and started to boil. Turn of the heat and leave it until the Dutch babies are ready.

Step 6

When the Dutch babies have had their 15 minutes, they should have risen and turned golden brown. Carefully remove them from the oven and allow them to cool for a few minutes. They will sink a little, but they’re supposed to.

Step 7

Dust the Dutch babies with a little icing sugar and then serve with the cooked apples and warm butterscotch sauce.