Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries

Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries

07 November 2019

These sweet Yorkshire puddings are perfect for any time of the year and they're quick and easy to make too!
  • Recipes

Category

Main

Serves

2

Preperation Time

10 Minutes

Cooking Time

15 minutes

Ingredients

65g plain flour

2 tsp caster sugar

Pinch of salt

100ml milk

½ tsp vanilla extract

2 free range eggs

½ tsp coconut oil (or olive oil)

To Serve: 1 ripe peach or nectarine

or 2 apricots or plums

halved and stones removed

Handful fresh blueberries

Crème fraiche or Greek yogurt

Maple syrup or honey

Icing sugar

Chopped hazelnuts

Fresh mint

Instructions

1Preheat the oven to 200ºC fan/220ºC conventional/gas 7

2Mix together the flour, sugar and salt in a large bowl

3Measure the milk into a jug then add the vanilla and eggs and beat with a fork until well combined. Pour the egg and milk over the flour mixture and whisk together for a minute or two until smooth, then return the mixture to the jug and set aside

4Place your Circulon Total frying pan on a baking tray in the oven for 5 to 10 minutes to thoroughly heat up, then add the coconut oil and heat for another 3-4 minutes

5Open the oven door and, working quickly but safely, pour the batter into the frying pan, then gently close the door and cook for 10-15 minutes. The edges will puff up and turn golden brown. Do not open the door as the cold air will make the pudding collapse

6Meanwhile, slice the peach. When the pudding is ready, transfer to a plate and top with the sliced fruit, blueberries and mint leaves. Dust with icing sugar or drizzle with maple syrup or honey and serve with creme fraiche or yogurt.

These sweet Yorkshire puddings are perfect for any time of the year and they're quick and easy to make too!