Sweet Yorkshire pudding recipe
The idea came after a Sunday lunch service when we had a handful of Yorkshire Puddings left over. One of our older customers told us that when they were a child they used to have them with jam. So we tried a few ideas out and decided that it was delicious simply with a good quality ice cream and some homemade strawberry jam. For best results, leave the batter to rest fo 4 hours but if time is short, don't worry.
Ingredients
- 4 Medium free range eggs
- 0.5 Pint water
- 0.5 Pint full fat milk
- 4 oz Plain flour
- 1 pinch Salt
- 1 Tub of own choice favourite ice cream
- 1 Pot of strawberry conserve
- 1 handful Icing sugar for dusting
- 4 Medium free range eggs
- 0.5 Pint water
- 0.5 Pint full fat milk
- 4 oz Plain flour
- 1 pinch Salt
- 1 Tub of own choice favourite ice cream
- 1 Pot of strawberry conserve
- 1 handful Icing sugar for dusting
- 4 Medium free range eggs
- 0.5 Pint water
- 0.5 Pint full fat milk
- 4 oz Plain flour
- 1 pinch Salt
- 1 Tub of own choice favourite ice cream
- 1 Pot of strawberry conserve
- 1 handful Icing sugar for dusting
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- For best results whisk all Yorkshire mix ingredients together in stainless steel or china bowl. Leave to rest for 4 hours
- Pre heat oven to 200°C, gas mark 6. Heat muffin tins, 4 inch, with a coating of salad oil in oven for 3minutes, remove from oven, pour off excess oil and fill each hole to the brim with batter mix
- Bake for 15 to 20 minutes, until golden brown. Remove from oven and set aside to keep warm
- When ready to serve fill each pudding with a scoop of ice cream and top with a generous spoonful of strawberry conserve and dust with icing sugar to finish. Happy pudding eating!
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