A Dutch Baby Pancake with Apple Cinnamon Compote

[dropcap]A[/dropcap]pples and cinnamon, the two best cooking smells in the world I reckon. There’s nothing that makes my home feel cosier than the scent of the two baking away in an oven. And to top that? Maaaaybe a big old giant pancake. Specifically, a looks-so-good-it-can’t-be-simple Dutch Baby pancake. Why not? It’s the weekend. The wishy washy weather outside makes me feel like the leaves will start to turn brown any moment and to go with that Autumnal feel, I pulled out the big guns for brekkie. A Dutch Baby is basically a big pancake meets Yorkshire pudding; the cooking method is very similar. There are lots of apples, lots of cinnamon, and a heaping load of butter that I’m not afraid to use![vc_row][vc_column][vc_single_image image=”18432″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”18444″ img_size=”1000×1500″ alignment=”center” css=”.vc_custom_1516886625664{border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;border-left-color: #f1f1f1 !important;border-left-style: solid !important;border-right-color: #f1f1f1 !important;border-right-style: solid !important;border-top-color: #f1f1f1 !important;border-top-style: solid !important;border-bottom-color: #f1f1f1 !important;border-bottom-style: solid !important;}”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1516886571555{padding-top: 100px !important;padding-right: 10px !important;padding-left: 10px !important;}”]

For the pancake mix

1/2 cup plain flour

1/2 cup of milk

2 eggs

1 teaspoon of vanilla

a pinch of salt

2 tablespoons of sugar

2 tablespoons of salted butter for the pan

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For the compote:

2 apples (I only had Pink Ladies to hand but any will do)

1/2 cup of orange juice

a squeeze of lemon

1 teaspoon of cinnamon

1 tablespoon of dark brown sugar

half a teaspoon of nutmeg

1 tablespoon of butter for frying the apples

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Gear up your oven to 220c with the pan – you want it nice and hot!

In a food processor or blender (I have neither, but my Ninja Bullet worked a treat!) blend all of the ingredients together. This is breakfast, we want minimal effort!

Blitz together for about 10 seconds at a time until the batter is super smooth. I did this about three times and it was nice and silky.

Set the pancake mix aside whilst you assemble the compote!

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Peel and dice two apples- I had Pink Ladies handy, but this would work really well with Granny Smith’s too.

In a saucepan, melt the butter and add the diced apples. As it bubbles, add the cinnamon and nutmeg (at which point, the aroma will immediately make your kitchen smell amazing) and then finally, add the dark brown sugar and juice.

Let it simmer for about 10 minutes until the apples are soft.

Now that the compote is ready, it’s time to bake the Dutch Baby!

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Carefully take the hot pan out of the oven, throw in the butter. I like to throw it back in the oven for a couple of minutes to get really piping hot and then I pour in the mix- just like making a Yorkshire pudding! But you know, for breakfast instead.

Leave to bake for 15 minutes- the pancake will rise and the edges may pop over side of the pan. When the sides are brown and crispy and the middle loses it wobble, it’s time to take it out and set the table.

(It will also deflate, but that’s exactly what it should do- crispy sides and a soft middle!)

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Spoon the compote all over the Dutch Baby and dust a little bit of icing sugar if you have any to hand.

I like to drizzle a squeeze of fresh lemon or a little bit of blackcurrant jam on the side- especially to dip the crispy bits!

One portion is enough to share between two…or maybe just the one if you’re really hungry.

Enjoy breakfast!


my famous Yorkshire Pudding sandwich

[dropcap]L[/dropcap]ast week I applied to be a food writer with Domestic Sluttery and to my complete surprise I made the shortlist! I spent all weekend prepping my entry for the final submission but unfortunately, I didn’t get it. Not wanting to let a good recipe go to waste, I’m going to share it here instead!

Who doesn’t love a Sunday Roast? What I don’t love is prepping all the meat and veg in order to eat delicious said Roast. And sometimes, I don’t even want to wait until Sunday to have one. That’s where this glorious concoction comes in! All the trimmings of a roast dinner sandwiched between a fluffy wedge of Yorkshire Pudding. Slices of leftover roast beef (you could even use minute steak/sausages/roast chicken as a replacement) and peppery Rocket leaves all smothered in red wine caramelized onions. Let’s get snacking!

For the Yorkshire Pud:

  • 140g of plain flour
  • 4 eggs
  • 200ml of milk
  • An obscene amount of vegetable/sunflower oil

For the Red Wine Caramelized Onions:

  • 1 large red onion
  • A glass of red wine
  • A tablespoon of balsamic vinegar
  • A tablespoon of sugar
  • Sprigs of thyme (optional)

To Make the Yorkshire Pudding:

  1. Preheat the oven to 230C. In a roasting tray, pour the oil to cover the bottom- about 1cm’s worth. This Yorkshire pud will be HUGE.  Put the tray in the oven to heat up, it’s time to mix up the pudding batter!
  2. In a bowl, mix the flour and 4 eggs together.
  3. Pour in the milk, bit by bit, and whisk until the batter is as smooth as a Botoxed forehead.
  4. The next step is the most satisfying- I like my cooking with a bit of danger! Carefully remove the hot oily tray from the oven, pour the batter in and pop back in for 20 minutes.

While that cooks, let’s crack on with the caramelized onions! 

Making the Red Wine Caramelized Onions:

  1. Slice up a whole red onion and fry in a pan with a knob of butter.
  2. As they brown, pour in a glass of red wine and stir.
  3. Drink some of the red wine.
  4. Let the onions bubble away for 2 minutes. If you wish to add some thyme, add it to the pan now.
  5. Add a tablespoon of balsamic vinegar and a tablespoon of sugar and let it reduce- about 4 minutes on a high heat.


Remove the tray of giant Yorkshire pudding and cut into quarters. On each ‘sheet’ of pudding, layer it with the roasted beef, rocket leaves and sticky caramelized onions. Fold it in half, stick a skewer in it to hold together or just get stuck in!


Vegan friendly brownies

Magic brownies? What Lucy in the Sky with Diamonds trip am I on? These aren’t those kind of brownies. These are magic because they’re the ultimate cheat, easy on the calories and only two ingredients. You will need…

1) Your favourite chocolate brownie cake mix. I used Betty Crocker, she’s pretty fab.

2) A can of pumpkin puree. I used good old Libbys.

HANG ON! Pumpkin?…yes. Any vegans reading this now will be nodding in agreement! It’s the perfect substitute to egg. Don’t worry, you won’t taste it. When I was little, I was allergic to eggs so this would also be perfect for anyone with the same problem. You won’t even need any oil as the pumpkin puree will keep this moist! (can someone please come up with a better sounding word than this?!)



In a bowl, mix the whole can of pumpkin puree with the cake mix and stir. It will be lumpy at first, but keep at it until it’s smooth. As an extra measure, I added two teaspoons of coffee into the mix- just to help bring out the chocolatey flavour. You don’t have to, I just happened to have a cup of it to hand. If it’s good enough for the Barefoot Contessa, it’s good enough for me! Once you’ve reached a nice, creamy texture, pour the mixture into a square pan. I have a cute pink silicon one that does the job nicely!



Smooth the top and put it in the oven for about 20-25 minutes at 180 degrees. I set the timer on my oven for 20 minutes and kept an eye on it. Instead of rising and spreading out like a normal cake batter would in the oven, this stayed flat, so don’t spread it too thin in the pan. After the 20 minutes were up, I took it out to cool. It had a soft, doughy texture to it- Robin said it reminded him of play doh (which I LOVE). Once cooled, I cut them up into squares and dusted it with a little icing sugar.

They are pretty tasty! They don’t have the same texture as normal brownies, but they definitely have that brownie taste. They’re very dense- like a cross between fudge and a pudding. You can’t taste the pumpkin in them at all and are very chocolatey. These passed the Robin test,  He-Who-Has-No-Sweet-Tooth (the horror!) ate three of them, so I guess I’ll be making more of these in the future!

If Dynamo can disappear at the end of every trick, so can I.

*drops the mic* (but only to go to the kitchen to grab another faux brownie slice…)