SWEET & FRUITY YORKSHIRE PUDDING
Not just an accompaniment to your Sunday dinner, you can also use Yorkshire pudding as a base for a delicious dessert. We love this fruity version
Provided by Good Food team
Categories Dessert, Dinner, Supper
Time 30m
Number Of Ingredients 4
Steps:
- Heat oven to 220C/fan 200C/gas 7. Spread the fruit out in a medium baking dish. Make the batter according to pack instructions and add the caster sugar.
- Pour the batter over the fruit and bake for 20-25 mins until golden and set. Dust with icing sugar, if you like, and serve hot or warm.
Nutrition Facts : Calories 363 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.26 milligram of sodium
APPLE BATTER PUDDING
This is much nicer than it perhaps sounds, its proper stick to your ribs material and makes a quick cheap supper time pudding, it is in fact a sweet type of Yorkshire pudding. The golden syrup and evaporated milk are essential if you want the full experience especially as the pudding itself is not very sweet. Old fashioned pudding goodness mmmm!
Provided by robd16
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/425°F.
- Make the batter by sifting the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk.
- Whisk for a minute or two until no lumps remain then stir in the rest of the milk.
- Put the cooking fat into an oven proof dish and heat in the oven for 5 minutes.
- Working quickly, spread the apples evenly in the dish and pour over the batter mixture.
- Bake for 30-40 minutes until browned and well risen.
- Serve immediately with lashings of syrup and evaporated milk.
- Tip: Place the jar of syrup in a bowl of hot water and it should be easier to manage.
Nutrition Facts : Calories 458.8, Fat 7.9, SaturatedFat 4.2, Cholesterol 75.9, Sodium 275, Carbohydrate 90.9, Fiber 4.2, Sugar 32.6, Protein 10.6
FRUIT BATTER PUDDING
Make and share this Fruit Batter Pudding recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- In a buttered 8" baking dish, put 2 cups of fruit with sugar to taste.
- Over it, pour the batter, mixed in the order given above.
- Bake 350F 30 minutes.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 135.3, Fat 5.3, SaturatedFat 3.1, Cholesterol 36.5, Sodium 170.4, Carbohydrate 19.2, Fiber 0.4, Sugar 7.5, Protein 2.8
FRUIT PUDDING
We call this recipe Peach cobbler in my family, but the real title is Fruit Pudding, since you can use other kinds of fruit in it.. We love it, very easy and a good way to use up your canned fruit.
Provided by dsthings
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
- Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
- In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
- Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
- Bake at 350 for 40 minutes.
Nutrition Facts : Calories 341.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.9, Sodium 293.7, Carbohydrate 47, Fiber 0.4, Sugar 33.4, Protein 2.8
SUMMER PUDDING
This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
- Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
- Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
- Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.
Nutrition Facts : Calories 248 calories, Fat 1 grams fat, Carbohydrate 57 grams carbohydrates, Sugar 43 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.45 milligram of sodium
BEST YORKSHIRE PUDDINGS
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish
Time 25m
Yield Makes 8 large puds or 24 small
Number Of Ingredients 4
Steps:
- Heat oven to 230C/fan 210C/gas 8.
- Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
- To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
- Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
- Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
- Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
- Serve immediately. You can now cool them and freeze for up to 1 month.
Nutrition Facts : Calories 199 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.12 milligram of sodium
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