full-cream milk Archives

Egg recipes

Baked eggs on polenta

30 minutes

Chocolate recipes

Chocolate ice cream

20 minutes

Fish recipes

Angelfish pie

50 minutes

Panna cotta

Rose and yoghurt panna cotta with coconut caramel and fresh berries

Cake recipes

Easter egg cake

Berry recipes

Coffee panna cotta with strawberries and Kahlua

10 minutes

Savoury bake

Roast vegetable and ricotta bake

50 minutes

Ice cream

Liquorice ice cream

Warm pudding

Bread-and-butter pudding

40 minutes

Citrus recipes

Lemon-and-lime souffle

10 minutes

Yorkshire pudding

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

125 g cake flour
2 free-range eggs
280 ml full cream milk
vegetable oil for muffin tray

Method

Heat the oven to 230ºC.

Beat or whisk all the ingredients together until smooth.

If you can leave the batter to rest for 30 minutes as it helps to create lighter puddings.

Divide the vegetable oil, duck fat or meat dripping between the hollows of a muffin tray and heat in the oven.

Quickly remove the tray from the oven, pour the batter in (take care, it will splatter) and bake for about 15 to 20 minutes.

Cook's note: you can also make the pudding in one large tray, but then increase the baking time to about 25 - 30 minutes.

Yorkshire pudding is also the batter for making Toad in the Hole.

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Mac and cheese with tomato and prawns

Baked eggs on polenta

Chocolate ice cream

Angelfish pie

Rose and yoghurt panna cotta with coconut caramel and fresh berries

Easter egg cake

Coffee panna cotta with strawberries and Kahlua

Roast vegetable and ricotta bake

Liquorice ice cream

Bread-and-butter pudding

Lemon-and-lime souffle

Yorkshire pudding

Yorkshire pudding

Ingredients

Method