Preparation time 10mins
Cooking time 15mins
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
- Preheat the oven to 200ºC fan/220ºC conventional/gas 7.
- Mix together the flour, sugar and salt in a large bowl.
- 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.
- 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.
- 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.
- 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.