Gruyère, ham & chive mini Dutch babies

Name: Gruyère, ham & chive mini Dutch babies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 3 British Blacktail Medium Free Range Eggs; 65 g plain flour; 160 ml whole milk; 60 g Gruyère, finely grated; 20 g 20g pack chives, finely chopped, plus extra to serve; ¼ tsp fine sea salt; 2 tbsp sunflower oil, for drizzling; 180 g pouch hollandaise sauce; 60 g Cooks’ Ingredients Pulled Ham Hock

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

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Ingredients

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

Method

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.
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.
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.