This pancake/yorkshire pudding hybrid is nothing if not fun. The edges crisp and puff up in the most dramatic way, making for a very impressive brunch centrepiece that makes a change from regular pancakes. Although delicious just with some icing sugar, I’ve filled this one with a quick fruit compote to make the most of summer berries. The juices soak into the base, making way for my favourite part of a yorkshire: the slightly soggy bottom.Summer berry dutch babyWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 5 minRest 20 min
Cook 40 min
Serves 4For the berry compote100g strawberries, hulled and roughly chopped100g blackberries
50g raspberries
1 tbsp lemon juice
