Prep Time: 25 minutes        |        Cook Time:  55 minutes        |        Serves:  4-6

Ingredients

• 500g black and/or red grapes, picked  
• 1 tbsp Beautifully Butterfully butter
• 135g White Mill plain flour  
• 35g White Mill caster sugar
  
• 3 Lodge Farms free range eggs  
• 175ml Farmdale milk  
• 1 tsp White Mill vanilla extract  
• ½ tsp salt
  
• 30ml Pure Vita vegetable oil
• Vanilla ice cream, to serve

Method

1. Preheat oven to 180°C (or 160°C fan-forced). Place grapes and butter into a baking dish and roast for 35 minutes or until blistered and sticky. Remove from oven and increase to 220°C (or 200°C fan-forced).
2. Place flour, sugar, eggs, milk, vanilla and salt into a blender and blend until smooth. Set aside.
3. Swirl oil into a 1.2L ovenproof dish or cast-iron frying pan and place in the oven for 10 minutes to allow it to heat up.  
4. Open the oven door and carefully pour the batter into the dish or frying pan. Bake for 17 minutes or until puffed up and golden.
5. Remove from oven. Spoon the grapes and their juices on top. Serve immediately with ice cream.

Tip: Once roasted, black grapes create more juice than red ones. Serve the Dutch Baby as soon as it comes out of the oven as it deflates quickly.

Optional: Serve with whipped cream, custard or coconut ice cream instead of vanilla ice cream.