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Recipe: Gingerbread Dutch Baby with Cranberry Sauce | janavar

Gingerbread Dutch Baby with Cranberry Sauce

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

For the Dutch baby

  • 70 g or 1/2 cup flour
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 tsp. cardamom
  • 1/4 tsp. aniseed
  • 120 ml or 1/2 cup milk
  • 3 eggs
  • 2 tbsp. molasses
  • 55 g or 4 tbsp. butter

For the cranberry sauce

  • 225 g or 8 oz fresh cranberries
  • 50 g or 1/4 cup sugar
  • 60 ml or 1/4 cup orange juice
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 tsp. cardamom
  • 1/4 tsp. aniseed
  • 1 tbsp. maple syrup

Instructions
 

  • Preheat oven to 220 °C (or 425 °F)
  • In a bowl mix the batter for the Dutch baby until smooth, i.e. the flour, all spices, milk, eggs and molasses.
  • Put the butter into a 25 cm (or 10 inch) skillet or baking dish. Put it into the oven just until the butter has melted.
  • Add the batter to the skillet or baking dish.
  • Bake in the oven for ca. 20 minutes.
  • Decrease oven temperature to 150 °C (or 300 °F) and bake for another 5 minutes.
  • Meanwhile combine all ingredients for the cranberry sauce in a small saucepan, i.e. the cranberries, sugar, orange juice, all spices and maple syrup.
  • Stir regularly while heating everything up.
  • After ca. 7 to 10 minutes the cranberries should pop.
  • Stir again and switch off the stove once all cranberries have popped.
  • Serve the Dutch baby together with the cranberry sauce.