(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Place the flour, Flora Thickened Plant Cream, eggs, sugar, vanilla, and salt in a blender or food processor. Blend for 20 seconds, scrape down the sides, and then blend for another 10 seconds. The batter should be quite runny.
Leave the batter in the blender and set aside to rest for about 15 minutes. This gives the flour time to absorb the liquid.
Place a 25cm cast iron pan or an oven safe skillet in the oven and set the oven to 220°C. Allow the pan to get extremely hot before using,
When you’re ready to make the Dutch baby, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the spread and swirl the pan to melt the plant butter and coat the bottom and sides of the pan.
Pour the batter on top of the plant butter. Tilt the pan if needed so that the batter spreads evenly to all sides. Place the skillet in the oven.
Bake until the Dutch baby is puffed and lightly browned, about 15-20 minutes.
While the Dutch baby is baking, prepare the Peach Bourbon Topping. Place the Flora Thickened Plant Cream in a chilled bowl and whip until stiff peaks form. Place your whipped plant cream in the fridge to chill until you’re ready to serve.
Heat a large frying pan on medium high heat. Add the plant butter and brown sugar. Stir until the mixture is melted and broken down/ Then add your peaches. Sauté for about 2 minutes until the fruit softens, and then remove the pan from the stove and stir in the bourbon.
Put the pan back on the heat. Using a kitchen lighter or very long match, pass the flame over the pan. Stand back and avert your face. Allow the flame to die down and the sauce to thicken slightly.
Remove the Dutch baby from the oven. You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with icing sugar. Spoon the peaches and some of the juice from the pan onto the Dutch baby and top with the whipped Plant Cream. Enjoy!