( Another repost from an earlier time, but hey . . . Some things really ARE worth repeating!)
I was really craving something different this morning for breakfast. I wanted something like pancakes, but not like pancakes, if you know what I mean. I decided to make these little Breakfast Batter Puddings. (I cut the recipe in half, which was plenty for Todd and myself.)
These things are amazing! I think they are known by all sorts of other names, such as Dutch Babies, German Pancakes, etc. . . . but they're batter puddings to me.
They always puff up so huge!! You will think that they are going to almost explode they puff up so much! But don't worry they won't. They always deflate when you take them out of the oven after a few minutes too, but that's ok, because when they deflate . . . it leaves a nice little dip in the centre for some fruit filling.
Today I just used some pie filling that I needed to use up before it's sell by date. (I don't know why I buy the stuff! I never use it!) But you can use jam if you want, (Blueberry is a favourite of mine.) or even lemon curd.
Lemon curd is really nice with fresh berries sprinkled on top. Strawberries, raspberries or blueberries. They all work well.
You can dump them out of the ramekins if you like . . . but I like to keep them in. It makes for a nicer presentation I think. Just pop them onto a plate and dust them with a bit of icing sugar, and then . . . pass the fruit, or jam or whatever!
Your family will want to kiss your ring. Seriously. You'll be like royalty to them, all day long.
*Breakfast Batter Puddings*
Puffy little batter puddings, filled with your favourite fruit filling! (I like cherry!)
250ml of milk (1 cup)
6 large free range eggs
100g of plain flour (1 cup)
1/2 tsp salt
1 tsp vanilla extract
1/2 tsp lemon extract
2 ounces of butter, melted (1/4 cup)
your favourite fruit filling
Preheat the oven to 200*C/400*F/ gas mark 6. Butter 6 to 8 glass ramekins very well and place them on a baking tray.
Put the milk, eggs, flour, salt, vanilla, lemon and melted butter into a tall container (or your blender container) and blitz until smooth. (I use my stick blender. It's quick and it's easy and I can pour the batter right into the prepared pans from the blender container.) Divide the batter equally amongst the prepared ramekins. They should be at least three quarters full.
Bake for 15 minutes, until puffy and golden brown on top.
Serve with a dusting of icing sugar and your favourite fruit filling.