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    Caramelised apple & cardamom Dutch baby

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    Caramelised apple & cardamom Dutch baby

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    120g plain flour
    180ml whole milk
    3 large eggs
    6 cardamom pods, seeds finely ground
    20g unsalted butter
    40g coconut oil (or butter)
    3 apples, cut into
    2cm wedge
    1 tsp vanilla extract
    50g light brown soft sugar
    200ml double cream, to serve


    1. Start with the batter (you can make this in advance and leave it, covered, in the fridge overnight). Whisk together the flour, milk, eggs, ground cardamom and a pinch of salt until smooth. (If making in advance, just give it a whisk before using, adding a splash more milk to loosen if needed.) 

    2. When you are ready to cook, preheat the oven to 220˚C, gas mark 7. Melt the butter in a large ovenproof frying pan (22-23cm). When it is very hot and bubbling, pour in the pancake batter. Quickly transfer to the oven and bake for 16-18 minutes, until it’s golden and risen, rather like a giant Yorkshire pudding. Don’t be tempted to open the door before then, or you will have a flat pancake.

    3. Meanwhile, make the caramelised apples. Put the coconut oil and apples in a medium saucepan or frying pan over a medium heat. Fry for around 3-4 minutes, until starting to soften. Sprinkle with the vanilla and sugar, stir and leave to caramelise slightly for 5-6 minutes, until golden and syrupy; set aside. Whisk the double cream to soft peaks. When the Dutch baby is ready, serve straight away with the caramelised apples and whipped cream, being careful with the hot pan. 

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