Dutch baby with lemon butter and clotted cream

“A Dutch baby pancake – aka German pancake – is made with an eggy pancake batter that’s baked in a skillet and rises to brilliant heights,” says Stone. “I love to serve it with lemon curd and clotted cream, but any tangy citrus curd would work well. Try grapefruit or mandarin curd, or dollops of marmalade instead.”

Prep time 10 mins, cook 30 mins (plus chilling)

Serves 6

6 eggs

185 ml (¾ cup) lukewarm milk

60 ml (¼ cup) lukewarm thickened cream 75 gm unsalted butter, melted

115 gm plain flour

35 gm icing sugar, plus extra for dusting Zested lemon rind and clotted cream, to serve

Lemon butter

2 eggs

35 gm caster sugar

80 ml ( 1/3 cup) lemon juice

70 gm unsalted butter, diced and softened

1 For lemon butter, whisk eggs, sugar and juice in a bowl to combine, then place over a saucepan of simmering water and whisk until light, fluffy and thick enough to coat the spoon (4-5 minutes). Remove from heat, stand to cool for 5 minutes, then whisk in butter, cover and refrigerate to chill and set (1 hour). Lemon butter can be made up to 5 days ahead and kept covered and refrigerated.

2 Preheat oven to 200C. Whisk eggs in a blender until frothy (1-2 minutes). With motor running, stream in milk, cream and 45gm butter, and blend until smooth. Add flour, sugar and ¼ tsp sea salt flakes and blend again until smooth.

3 Heat a 30cm cast-iron or ovenproof non-stick frying pan over medium-high heat. When pan is very hot, add remaining butter and swirl to coat. Pour batter into pan, immediately transfer to the oven and bake until Dutch baby is puffed and browned around the edges (20-25 minutes).

Dust with icing sugar, scatter with lemon rind and serve immediately with lemon butter and clotted cream.