These sweet Yorkshire puddings are perfect for any time of the year and they're quick and easy to make too!
Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries
7 November 2019
These sweet Yorkshire puddings are perfect for any time of the year and they're quick and easy to make too!
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.