Caramelised plum Yorkshire puddings - recipe

Caramelised plum Yorkshire puddings

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  • Serves

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For the Yorkshire puddings

For the cream

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  1. 1

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

    For this step you'll need:

    • 75g Plain white flour
    • ¼tsp Salt
    • 1 tbsp Unrefined golden caster sugar
    • 2 Egg(s) (free range) medium
    • 100ml Milk (whole)
  2. 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. 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. 4

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

  5. 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.

    For this step you'll need:

    • 30g Butter (unsalted) plus extra for greasing
    • 5 Plum(s) cut into sixths
    • 3 tbsp Unrefined light muscovado sugar
    • 1tsp Vanilla extract
  6. 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. 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. 8

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

    For this step you'll need:

    • 150ml Double cream
    • 1 Orange zest
    • 1tsp Vanilla extract
    • ½ tbsp Unrefined golden icing sugar
  9. 9

    Serve immediately dusted with icing sugar, drizzle with any leftover plum syrup and serve with the orange cream.

    For this step you'll need:

    • ½ tbsp Unrefined golden icing sugar

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