Sweet Yorkshire Pudding With Stone Fruits & Blueberries

Sweet Yorkshire Pudding With Stone Fruits & Blueberries

Serves 2

Preparation time 10mins

Cooking time 15mins

Original recipe from circulon.uk.com

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


  • 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 yoghurt
  • Maple syrup or honey
  • Icing sugar
  • Chopped hazelnuts
  • Fresh mint


  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 yoghurt.

This dish was cooked in a Circulon Total pan. Click here to find out more!

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