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FP403040 REV 2.qxp_Layout 1 25/01/2019 11:48 Page 14
Individual Yorkshire Puddings
Preparation time: 5 minutes (plus 30 minutes standing).
Setting: Dips & Sauces
Yield: 300ml
Serves: 4-6
Cooking time: 20-25 minutes
Ingredients:
•
225ml semi skimmed milk
•
1 medium egg
•
75g plain flour
•
¼ level tsp salt
•
A little sunflower oil or lard
Summer Fruit Ice cream
Preparation time: 10 minutes
Setting: Dips & Sauces
Freezing time: overnight
Serves: 8
Ingredients:
•
250g raspberries
•
125g strawberries,
hulled and halved
•
75g blueberries
•
225g icing sugar, sieved
•
1 tbsp lemon juice
•
300ml double cream
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Method:
1
Place a little oil or lard into each of the bun tin recesses and place
in the fan oven set to 210°C / Gas Mark 7.
2
Place the milk and egg into the Jug. Immediately add the flour and
salt and fit the lid.
3
Press preset button.
4
Pour into a measuring jug and leave to stand for 30 minutes.
5
Pour the batter into each of the bun tin recesses, filling almost to
the top. Place into the oven for approx. 20 minutes until well risen &
golden. Serve immediately.
Method:
1
Place the fruit in the jug, fit the lid and press preset button.
2
Add the lemon juice and then the sieved icing sugar into the jug, fit
the lid and pulse (4 times or for about 20 seconds) until evenly
blended.
3
Whip the double cream with a balloon whisk or mixer until soft
peaks form. Lightly fold the fruit puree into the cream, until evenly
mixed then pour into a freezer container and freeze uncovered until
icy at the edges and slushy. (2-3 hours)
4
Turn sides to centre with a fork and stir to a creamy consistency.
5
Freeze uncovered for several hours without stirring.
6
To store cover the container with a lid.
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