An easy autumn pudding recipe from Ottolenghi

Chocolate Dutch Baby with caramelised bananas

Serves: 4

Prep: 10 mins, Cook: 30 mins, Rest: 2+ hours or overnight

INGREDIENTS

3 eggs

175 milliliters milk

2 teaspoons vanilla bean paste or extract

1 tablespoons caster sugar

100 grams plain flour

1.5 tablespoons cocoa powder

0.3 teaspoons fine sea salt

30 grams unsalted butter (for the Dutch baby)

30 grams unsalted butter (for the bananas)

2 medium bananas, peeled and sliced 1cm thick (about 200g)

125 grams shop-bought salted caramel sauce

250 milliliters lightly sweetened whipped cream

1 handful toasted chopped nuts (e.g. hazelnuts) or toasted sesame seeds

1 pinch icing sugar, cocoa powder and Urfa chilli flakes, to finish (all optional)

METHOD

Make the batter: Blend 3 eggs, 175 milliliters milk, 2 teaspoons vanilla bean paste or extract, 1 tablespoons caster sugar, 100 grams plain flour, 1.5 tablespoons cocoa powder and 0.3 teaspoons fine sea salt until completely smooth. Cover and chill for at least 120 minutes, ideally overnight.

Heat the oven: Preheat the oven to 210°C.

Brown the butter: Put 30 grams unsalted butter (for the Dutch baby) in a 30cm round ovenproof dish and heat in the oven until foaming and just browning.

Bake: Pour the batter straight into the hot dish and bake until well risen and golden brown.
Caramelise the bananas: Halfway through baking, heat 30 grams unsalted butter (for the bananas) in a medium non-stick pan over medium-high, swirling, until foaming and browning (about 12 minutes). Add 2 medium bananas, peeled and sliced 1cm thick (about 200g) and fry until browned, turning once (about 5 min). Lower the heat to medium-low, add 125 grams shop-bought salted caramel sauce and swirl gently for about 2 minutes until the bananas are coated. Take off the heat.

Serve: Pile the bananas into the middle of the Dutch baby, add spoonfuls of 250 milliliters lightly sweetened whipped cream, scatter over 1 handful toasted chopped nuts (e.g. hazelnuts) or toasted sesame seeds and finish with 1 pinch icing sugar, cocoa powder and Urfa chilli flakes, to finish (all optional). Serve straight away for tearing and sharing.

Recipe credit: Ottolenghi