Dutch Baby
Ingredients
160g plain flour
20g parmesan, finely grated
1½ tbsp fresh thyme leaves, roughly chopped
2 tsp English mustard powder
4 eggs
420ml milk
10 bacon rashers
1-1½ tbsp olive oil
40g cheddar, grated
Salt and black pepper
For the roast tomatoes
380g cherry tomatoes
6 sprigs fresh thyme
1 large garlic clove, smashed
2 tbsp olive oil
1½ tbsp balsamic vinegar
1 tbsp light soft brown sugar
1/8 tsp dried chilli flakes
10g basil leaves, roughly torn
Method
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Heat the oven to 200C fan. Put all the ingredients for the tomatoes, apart from the basil, in a 20 x 30cm roasting tin, add 3/4 tsp of salt and a good grind of pepper, and toss to combine. Roast for 30 minutes, stirring a couple of times, until the sauce has turned a little syrupy and the tomatoes have softened but not collapsed. Take out of the oven (leave it turned on), set aside to cool, then stir in the basil.
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Meanwhile, in a large bowl, whisk the flour, parmesan, thyme leaves, mustard powder, 1/2 tsp of salt and some pepper. In a second bowl, whisk the eggs and milk, then pour them over the dry ingredients and whisk again to combine.
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Put the bacon in a large ovenproof frying pan about 28cm wide x 5cm deep, then cook slowly on a medium heat for about a minute on each side: you don’t want it to cook completely. Transfer the bacon to a plate, leaving any fat behind in the pan.
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Add the olive oil to the hot pan, heat for a minute, swirling the pan so the base is covered. Quickly but carefully pour all the batter into the pan. Turn off the heat, drape the bacon on top and sprinkle with the cheddar. Transfer to the hot oven and bake for 25 mins, until the sides are golden and puffed up, and the middle is soft and custardy. Don't open the oven for at least the first 15 minutes, because the baby will deflate!
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Remove the Dutch baby from the oven and slide it out of the pan and on to a large plate (if need be, slide a spatula underneath to help release it). Cut into quarters and serve with the roast tomatoes on the side.