Ingredients
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- SpinneysFOOD Salted Butter 30g
- Large SpinneysFOOD Organic Free-Range Eggs 4
- SpinneysFOOD Full Fat Milk 180ml
- SpinneysFOOD All-Purpose Flour 100g
- SpinneysFOOD Extra Fine Caster Sugar 1 tbsp
- Vanilla extract 1 tsp
- SpinneysFOOD Fine Sea Salt A pinch
- Lemon curd 180g
- SpinneysFOOD Blueberries 100g
- SpinneysFOOD Super Fine Icing Sugar 2 tbsp
Nutrition (Per serving)
- Calories 383
- Fat 29.3g
- Saturates 10.8g
- Protein 8.3g
- Carbs 28.8g
- Sugars 14.7g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mini lemon curd and blueberry Dutch babies
European 15 Mins Prep · 20 Mins Cook
- Preheat the oven to 220°C, gas mark 7.
- Pour 1 teaspoon of the oil into each hole of a 12-hole muffin tin then place it in the oven.
- Melt the butter.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, salt and butter. Blitz until smooth.
- Remove the muffin tin from the oven and pour the batter into each hole, filling approx. ½ - 1⁄3 of each.
- Return to the oven and bake for 15-20 minutes, or until puffed and golden.
- Place a tablespoon of lemon curd in each mini-Dutch baby and scatter a few blueberries to top.
- Serve with a dusting of icing sugar.