1. Add the dutch baby ingredients to a bowl, and mix well. Set the batter aside in the fridge for 30 minutes while the oven preheats.

Chefs Tip: If time allows, rest your batter overnight in the fridge. The longer the batter rests the airier and lighter your dutch baby will be.

1. Heat the oven to 200C. While the oven heats place a large cast-iron pan inside to get screaming hot. You can replace a cast iron pan for any large oven-safe dish (but cast iron/heat-retaining metal gets the puffiest results).
2. Once the oven has preheated fill your pan or dish with enough oil to cover the base in 2-3mm of oil. Place the dish back in the oven for 2 minutes to heat the oil.
3. Chop the Oreos roughly. Reserve half for garnishing the dutch baby.
4. Pour the batter into the hot pan, and place it in the oven to cook for 25-35 minutes or until a lovely golden brown, and puffed. DO NOT open the oven until it’s puffed, as it can deflate.
5. While the dutch baby cooks, whip your cream.
6. Serve your dutch baby with cream, more Oreos and raspberries!