Friday, 3 May 2013

Sink The Bismarck!

Do you remember this thrilling film set in WW2 [script based C S Forester’s book] about the last days of the great German battleship?

Sink the Bismarck

But did you know that a “Bismarck” is also a type of pudding? I only discovered this last week – but it looked worth a try, so as the oven was going to be hot for something else, I made one. Dead easy…

  • 2 eggs
  • ¼ cup SR flour
  • ¼ cup milk

Preheat oven to HOT [200ºC or thereabouts] Mix all the ingredients till smooth and lump free [by hand, in a blender, or with a hand whisk…however you like] Chill 30 minutes. Put a knob of butter into an oven proof skillet [20cm size] and heat in the oven till sizzling. Pour in the batter. Cook 20 minutes. Serve immediately [serves 2]


We cut this in half, I sprinkled caster sugar and lemon juice on mine, Bob drizzled runny honey on his.

The alternative name for this dessert [the name Martha Stewart favours] is “Dutch Baby” [a corruption of deutsch  - betraying the German origin]

It was quick, cheap, and easy [for 4 portions, double the quantities and use a 30cm skillet – you may need to cook it for 25 minutes]

But whether you call it a Bismarck, a Dutch Baby [an alarmingly cannibalistic moniker, I feel] or a ‘David Eyre Pancake’ [after the American writer who died in 2008] it looks suspiciously like a large Yorkshire Pudding to my simple English eyes!


  1. I also thought it was a yorkshire pudding

  2. Exactly what I was thinking - slice a few apples into it and you would have one of my mum's favourite puddings - "apple batter" which she served with butter and brown sugar! Awful for the hips but tastes delicious...

  3. I thought it WAS a Yorkshire pud!
    Jane x

  4. Mmmmmmmmmmmmmmm! Looks and sounds LUSH!

  5. Hmm... another vote for Yorkshire pudding, delicious with golden syrup. Mum always used to make some extra batter when doing Sunday roast beef and we had Yorkshires for pud as well as with the meat!!


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