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Dutch Baby with Tetley-infused Lavender Cream


For the Dutch Baby

2 TBSP Butter
3 Large eggs
1/2 cup Milk
1/2 cup All-purpose flour
1/2 tsp Salt
1 Lemon, for serving
Dusting Icing sugar, for serving

For the Tetley-infused Cream

250 ml Pouring Cream
2 bags Tetley Premium Black Tea
1 sprig Lavender



Tetley-infused Lavender Cream:

It’s best to infuse the cream the night before you bake your Dutch Baby, or leave it in the fridge for at least an hour.

  1. Place the cream and 2 Tetley Premium Black Tea bags in a small saucepan and heat until just before boiling.
  2. Remove from the heat and squeeze the tea bags to release liquid, then discard.
  3. Decant the infused cream into a bowl or dish with a lid and add the sprig of lavender.
  4. Place in the fridge and leave overnight, or for at least an hour.
  5. Dutch Baby:
  6. Preheat oven to 230°C.
  7. Place a large pan/skillet into the oven and let it get really hot – this will take about 5 - 10 minutes.
  8. In a medium bowl, beat the eggs, then add the milk and beat well.
  9. Slowlyadd in the salt and the flour, while whisking steadily.
  10. Remove the hot pan/skillet with oven mitts and add butter making sure to cover the base and sides of the pan.
  11. Pour the batter into the pan/skillet, place into the oven and bake for 15 minutes at 230°C.
  12. Reduce the heat to 175°C and bake for an additional 10 minutes.
  13. Serve immediately - top with a generous squeeze of lemon juice, a sprinkle of icing sugar and a generous glug of Tetley-infused lavender cream.


For best results, do not open the oven door until the end of cooking time.

The pan size really matters - make sure you have the right size pan and don’t skip the heating up of the pan as this is essential to get a good rise.

You could also fill your Dutch Baby with a variety of fillings like stewed fruit, fresh berries, or caramelized bananas.