Watercress & goat's cheese Dutch baby

Name: Watercress & goat's cheese Dutch baby
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 eggs; 150 whole milk; 100 g plain flour; ½ tsp fine salt; 20 g pack dill, fronds roughly chopped; 15 g Essential Unsalted Dairy Butter; 2 tsp Essential Pure Clear Honey; 2 tbsp olive oil; 50 g watercress; 100 g vegetarian goat’s cheese, cut or torn into bitesized pieces

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.

Typical values per serving when made using specific products in recipe