Add all the batter ingredients together and whisk to combine. You can also pop the ingredients in a blender to blend it all which will make the batter super smooth. Pop the batter in the fridge for at least 30 minutes, but ideally for 8-12 hours for optimal results.

Cheddar & Herb Baby

1. Heat the oven to 180C on convection.
2. Cut the tomatoes in half, and place them cut side up in a tray with the mushrooms. Drizzle a little oil, salt and pepper over the veg. Dot the garlic slices over the mushrooms and tomatoes, before popping the tray in the oven to roast for 30 minutes. About halfway through, check the veg and make sure the mushrooms are not looking too dry. If they do, spoon over a little oil from the pan.
3. Once the veg is cooked, increase the oven temperature to 210C and follow the instructions below.

Cast Iron method

1. Heat two 15 or 18cm cast iron pans (or sponge tins) in the oven for 5 minutes. Once really hot, add enough oil  to coat the pan in an even 3mm deep layer of fat.
2. Quickly add the batter, filling the pans no more than ¼-1/3 full.
3. Scatter the cheese over the batter (but not too much, to avoid weighing the batter down), and drizzle over a bit of the herb and oil mixture. Quickly pop the pans into the oven.
4. Cook the Babies for 18 – 22 minutes, or until puffed and golden brown.

Ceramic Casserole Method

1. Place your casserole in the 210C oven, with just enough oil in to coat the base in an even 2mm layer. Leave the casserole in the oven to preheat for 10 minutes, while you gather your batter, herb oil and cheese.
2. Working quickly, pull the casserole (or casseroles) out of the oven. Immediately add the batter, filling the casserole ¼ full. Scatter the cheese and herb oil evenly over the batter and quickly return the casserole to the oven.
3. Cook the Babies for 18-22 minutes, or until puffed and golden brown.

To Finish

1. While the babies are cooking, boil or poach your eggs according to your preference (I like mine soft boiled, which takes 6:30 minutes using a extra large egg straight from the fridge). If doing a boiled egg, run the egg under cool water after cooking and remove the shell.
2. Remove the Dutch Babies from the oven. Top them with roasted tomatoes, mushrooms, red onion pickle, eggs and rocket and serve immediately.

Cinnamon Sugar Baby

1. Heat your oven to 210C on convection.
2. To make the cinnamon sugar swirl, melt the butter and cinnamon together. Once melted, add the icing sugar, boiling water and vanilla and stir until combined.
3. *You will only need about half of the cinnamon-sugar mixture to swirl over the babies, save the rest for topping your Dutch Baby at the end.

Cast Iron method

1. Heat two 15 or 18cm pans over high heat. Once really hot, add enough oil or butter to coat the pan in an even 2mm deep layer of fat.
2. Quickly add the batter, filling the pans no more than ¼-1/3 full. Using a spoon, drizzle some of your cinnamon-sugar mixture over the batter in a swirl.
3. Cook the Babies for 18-22 minutes, or until puffed and golden brown.

Ceramic Casserole Method

1. Place your casserole in the 210C oven, with just enough oil in to coat the base in an even 2mm layer. Leave the casserole in the oven to preheat for 10 minutes, while you gather your batter and cinnamon-sugar mixture.
2. Working quickly, pull the casserole (or casseroles) out of the oven. Immediately add the batter, filling the casserole 1/5 – ¼ full. Using a spoon, drizzle your cinnamon-sugar mixture over the batter in a swirl.
3. Cook the Babies for 18-22 minutes, or until puffed and golden brown.
4. Once puffed and golden remove the Dutch Babies from the oven.
5. Dust over a little more icing sugar, drizzle on more cinnamon sugar swirl and serve immediately.