A Good Day to Bake by Benjamina Ebuehi

Author:Benjamina Ebuehi
Language: eng
Format: epub
Publisher: Quadrille
Published: 2021-11-07T00:00:00+00:00

For the batter

3 eggs

75g (2½oz/½ cup plus 1 Tbsp) plain (all-purpose) flour

1 Tbsp cornflour (cornstarch)

½ tsp salt

180ml (6fl oz/¾ cup) milk

1½ Tbsp unsalted butter

40g (1½oz) Gruyère (or other hard) cheese, grated

For the Scotch bonnet jam

1 Tbsp olive oil

½ red onion, chopped into 1-cm (½-in) chunks

1 red (bell) pepper, chopped into 1-cm (½-in) chunks

2 garlic cloves, minced/grated

450g (1lb) tomatoes, roughly chopped

1 Scotch bonnet chilli, finely chopped

200g (7oz/1 cup) light brown sugar

65ml (2fl oz/¼ cup) red wine vinegar

1 Tbsp soy sauce

1 tsp fine sea salt

To make the jam, heat the oil in a large, heavy-based saucepan over a medium heat. Fry the onion and pepper for 2–3 minutes until they start to soften. Add the garlic and cook for a further minute. Tip in the tomatoes, chilli, sugar, red wine vinegar, soy sauce and salt. Give it a good stir, then bring to the boil. Let the jam simmer over a medium heat for 15–25 minutes, stirring every so often. The jam is ready when it is thickened, shiny and reduced by nearly half.

You’ll need one large jar or two smaller ones to store the jam. To sterilize them, wash the jars and lids in hot soapy water. While still wet, place them upside down in a preheated oven at 180°C (160°C fan/350°F/gas mark 4) for 15–20 minutes until completely dry. Pour the hot jam into the sterilized jars, cover with the lids and leave to cool. The jam will keep in the refrigerator for up to 3 weeks.

For the Dutch baby, preheat the oven to 200°C (180°C fan/400°F/gas mark 6).

Add the red pepper, courgette, onion, mushrooms and garlic cloves to a large baking pan in an even layer. Toss with the olive oil, salt, za’atar and leaves picked from the thyme until everything is evenly coated. Roast for 30–35 minutes until the veg is cooked through and starting to char a little on the edges.

Meanwhile, prepare the batter. Add the eggs, flour, cornflour and salt to a large jug (pitcher) or bowl. Whisk together until smooth with no lumps. Pour in the milk, a little at a time, whisking well. Once all the milk has been added, cover the batter and set aside until the veg is cooked.

Remove the tray of veg from the oven. Squeeze the garlic out of their skins and stir the roasted garlic through the veg.

Heat a 23–25-cm (9–10-in) ovenproof frying pan or skillet on the hob. Add the butter, swirling it around the pan until it foams. Remove from the heat, pour in the batter and sprinkle half of the cheese on top. Add the veg to the batter, keeping it mostly in the middle. Top with the remaining cheese and bake in the oven for 25–28 minutes, or until well puffed up and browned.

The Dutch baby will deflate a little once it’s out of the oven, so serve immediately, with the jam on the side.

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