INGREDIENTS

• 1/2 C  plain flour
• 2 eggs
• 1/2 CU (4 FL OZ) milk
• 3 TBL butter (melted)
• 2 TBL sugar
• 1/2 tsp vanilla
• 1/2 tsp lemon zest or juice
• scant nutmeg
• salt and pepper for taste

STEP BY STEP

1. Cover the bottom of a cast iron skillet liberally with butter
2. Place skillet in a COLD oven and turn heat to 425 degrees F or 220 C.
3. Use a sieve to sift the flour and other dry ingredients into a bowl.
4. Mix HALF the dry ingredients with all of the wet ingredients and mix well
5. Add in the remaining dry ingredients and mix, but do not over-mix
6. Wait until the oven comes up to heat. CAUTION: Oil will be very hot.
7. Add the batter to the pan. It should sizzle as you pour it.
8. Bake for about 20 to 40 minutes minutes.
9. Let the pudding rise and get golden brown in color
10. Remove from oven
11. It will start to deflate as soon as it has been removed from the oven.   Cut and serve immediately with sugar and lemon

See also “Yorkshire Pudding”

Going the Extra Step

Caramel Apple Baby

While your Baby cooks, prepare the following filling.  After removing from the oven (ABOVE) the center will collapse.  Let it; then pour your filling into the cavity and serve.

1. In a hot skillet, add 2 TBL butter, 1/4 C water and 1/4 C brown sugar
2. Let caramelize a bit then put in apple slices or pieces
3. Stir to coat, then simmer covered for five minutes
4. Uncover and sprinkle with cinnamon, salt and some white sugar
5. Cook uncovered for an additional 5-7 minutes
6. Pour into your Dutch Baby and serve hot