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Showing items 1 to 3 of 6

  • 2 x 400g cans fruit
    in juice, drained
  • 130g pack Yorkshire pudding batter mix
    (or see our recipe in the tip box, below)
  • 50g caster sugar
  • icing
    sugar to dust, optional

Nutrition: per serving

  • kcal363
  • fat7g
  • saturates2g
  • carbs69g
  • sugars53g
  • fibre2g
  • protein11g
  • salt0.26g
    low
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Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
HOW TO MAKE YORKSHIRE PUDDING BATTER

Combine 85g plain flour and 50g caster sugar in a bowl, make a well and stir in 3 eggs until smooth. Gradually stir in 300ml milk until you have a smooth batter.

Recipe from Good Food magazine, March 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 3.1 out of 5.6 ratings

pixturman80292

question

My wife liked it, but to me tasted too eggy. I did the batter recipe in the tip section but the batter, to me, was too thin and took about 45 minutes to set and brown. Was there a mistake on the amount of flour and sugar and would it be better with vanilla or almond extract?

DrMike

I prefer to use the recipe on this site, not a prepared pack, with the addition of just a little sugar and no pepper. Then add the fruit, not too much to the mix and pour into the muffin pan. Great with Ice-cream Getting the oven REALLY hot before putting in the pan is essential.

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