Caramelised Plum Yorkshire puddings

  • Total Time

    33m
    • Prep Time

      15m
    • Bake Time

      18m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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These luxury sweet Yorkshire puddings are to die for. Remember the secret to good Yorkshires is resting the batter and making sure the pan is really hot before pouring in the batter.

Method

  1. Add the flour, salt, and caster sugar to a large jug. Beat together the eggs and the milk.

    • 75g Plain White Flour (We use Allinson)
    • 0.25tsp Salt
    • 1tbsp Unrefined Golden Caster Sugar (We use Billington's)
    • 2 Egg(s) (free range) (medium)
    • 100ml Milk (whole)
  2. Make a well in the flour and pour in the egg mixture, gradually whisking in until smooth and thick, and let it sit for 15 minutes.

  3. Preheat the oven to 220C (fan 200C, gas mark 7), placing a large ovenproof tray on the shelf underneath to catch any drips.

  4. Grease a 6 hole muffin tin with butter and then sprinkle a little light muscovado sugar into the bottom of each hole.

    • 3tbsp Unrefined Light Muscovado Sugar (We use Billington's)
  5. Meanwhile melt the 30g butter in a sauté pan, add the plums and fry for 2-3 minutes, turning halfway. Add in the light muscovado sugar and vanilla extract and stir until melted.

    • 30g Butter (unsalted) (plus extra for greasing)
    • 5 Plums (cut into sixths)
    • 3tbsp Unrefined Light Muscovado Sugar (We use Billington's)
    • 2tsp Vanilla Extract (We use Nielsen Massey)
  6. Carefully spoon the plums between the greased and sugared muffin holes, keeping any remaining syrup to one side for serving, and place in the oven for 2-3 minutes to get the plums bubbling hot.

  7. Carefully pour the batter in over the plums and place back in the oven to cook for 15 - 17 minutes until the puddings are golden and risen.

  8. Meanwhile whisk to soft peaks the cream with the orange zest, vanilla extract and icing sugar.

    • 150ml Double cream
    • 1 Orange zest
    • 1tsp Vanilla Extract (We use Nielsen Massey)
    • 0.5tbsp Unrefined Golden Icing Sugar (We use Billington's)
  9. Serve immediately dusted with icing sugar, drizzle with any leftover plum syrup and serve with the orange cream.

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