Cheese Dutch Baby

Cook Time 45 minutes

Servings 4

Ingredients

20g butter

3 eggs

200ml (¾ cup) milk, warmed

40g freshly grated parmesan cheese, plus extra for garnish

1 tbsp mustard 

250g (1 cup) plain flour

Salt and pepper

4 slices of prosciutto

4 semi-sundried tomatoes 

100g ricotta

A mix of herbs (I like basil, dill and parsley)

Method

Preheat the oven to 210°C.

Whisk together the eggs, milk, half the parmesan, mustard, salt and pepper. Combine flour and salt in a mixing bowl and make a well in the centre. Pour in the egg mixture and whisk into a smooth batter.

Heat an ovenproof 24 cm (approx.) pan over medium to high heat and melt the butter with a tiny splash of olive oil. Once bubbly, pour in the batter and sprinkle over the remaining cheese. Place the pan in the oven and cook for 20-25 minutes until puffed and golden.

Remove from the oven and garnish with ricotta, prosciutto, semi-sundried tomatoes and herbs. Garnish with an extra sprinkle of parmesan.