Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries

Sweet Dutch Puff Yorkshire Pudding With Stone Fruits & Blueberries

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

Serves 2

Preparation time 10 Minutes

Cooking time 15 minutes



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

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

3 Measure 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.

4 Place 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.

5 Open 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.

6 Meanwhile, 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.