Pampered Chef Yorkshire Puddings disguised as Profiteroles.

Are they Yorkshire Puddings or are they Profiteroles?

I made these at the show I did last night and they are completely amazing.  So quick and easy and simply a Yorkshire pudding mix which then has cream and melted chocolate added.  I love the Stoneware 12-cup Muffin pan they are made in and it is definitely the key ingredient for the virtually fat free Yorkshire Puddings.

The best thing about these is you don't have to heat the Muffin pan to red hot before you pour in the batter, or put in chunks of lard or huge amounts of oil. These are cooked from cold (yes really!) and last night I even convinced a seasoned Yorkie maker that the Stoneware Muffin Pan could make hers even better.

So here's the super simple recipe...


Ingredients

1 Prep bowl Plain Flour (A prep bowl is 250ml)
1 Prep bowl milk
1 Prep bowl of eggs (3 eggs topped up with water if less than the full bowl)

Method
1. Place all of the ingredients in a Classic Batter Bowl

2. Beat till all combined with a Stainless Whisk; a few lumps are fine!

3. Pour into a Stoneware Muffin pan that has had the wells lightly oiled with a little vegetable oil on a silicone basting brush if its new.  If it is seasoned you need no oil at all!

4. Bake at 200°C for 25 mins for fluffy and puffy Yorkshires! (You can leave them in the muffin tin for a while once they come out of the oven and they won't collapse like traditional ones.)

To make profiteroles beat a tub of double cream with a double balloon whisk and squirt into the middle of the profiteroles with an easy accent decorator.  Pile them into a trifle bowl or onto a bamboo platter and pour over melted chocolate.  Also fabulous with syrup or jam.

Vegan lemon cake

I LOVE lemons and citrusy tastes and have been experimenting with vegan lemon cakes for a while.  This one has a lovely clean taste to it, not interfered with in any way.  I've felt others have been oddly "muddy" with the addition of other ingredients to substitute for the eggs. Here the lemon juice itself does the job by activating the baking powder and making everything light and fluffy.

One of these doesn't last long in our house!

You can make these with gluten free flour (I've done it by just subbing in Dove's Farm self raising with nothing else added as their mix already has xanthan gum in it).

Another option is little cupcakes.  One batch of batter will make you 12 normal sized cupcakes.  Bake these for about 18 minutes.

Ingredients

2 cups Self Raising Flour
1 cup Sugar
1 tsp Baking Powder
Zest & Juice of 1 Large Lemon (reserve 2 teaspoons of juice for the icing)
100ml Vegetable Oil
170ml Cold Water

Icing
1 cup Icing Sugar
2 tsp reserved lemon juice (plus a little water if needed)

Method

Preheat the oven to 200°C

1. Measure out the flour and sugar using a measure all cup and add to a classic batter bowl.

2. Measure the baking powder using an adjustable measuring spoon and add to the bowl.

3. Zest the lemon with the Microplane zester, add to the flour and mix well with a stainless steel whisk to aerate.

4. Use the citrus press to squeeze the lemon into an easy read measuring cup, reserve two teaspoons for the icing,  and add to the bowl.

5. Add the oil and the water, measured in the easy read measuring cup, and mix thoroughly with a mix n scraper to make sure all is combined well.

6. Pour into a stoneware loaf pan or lined loaf pan and bake for 30 minutes until fully cooked. Check it's cooked by listening to it - put your ear up close and if it's making little crackly-pop noises it could take a few more minutes. Or poke with your finger - if it bounces back nicely, its done!

7. Remove from the loaf pan and cool on a stackable cooling rack.

8. When cool, make the icing for the top. Sieve the icing sugar and stir in lemon juice and drops of water until the consistency is wet enough to spread over the cake.

TIP:  If your lemons are small use the juice of one and a half in the cake and the rest for the icing.  My lemons seem to have been organic Monsters recently!

Thank you to The Ethical Chef for the inspiration and original recipe.