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Sweet Yorkshire puddings with golden syrup and caramelised bananas
Serves 6 | prep 20 mins | total time
Sweet Yorkshire puddings with golden syrup and caramelised bananas
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Serves 6 | prep 20 mins | total time
Yorkshire puddings for dessert? This recipe with golden syrup and caramelised bananas will assure you it's a top-tier idea
Rate
Nutritional information (serving (without ice cream))
Calories
328Kcal
Fat
10gr
Saturates
4gr
Carbs
51gr
Sugars
31gr
Fibre
2gr
Protein
6gr
Salt
0.5gr
Ingredients
- 150g plain flour
- ¼ tsp fine sea salt
- 2 large eggs
- 150ml whole milk, mixed with 100ml cold water
- ½ tsp vanilla bean paste or extract, optional
- zest of ½ orange, optional
- 3 tbsp sunflower oil
- clotted cream vanilla ice cream to serve, optional
For the bananas
- 25g butter
- 3 large bananas (not too ripe), thickly sliced
- 2 tbsp golden syrup, plus an extra 6 tbsp to serve
- zest and juice of 1 orange
- juice of ½ lemon
- freshly grated nutmeg
- 50g sultanas or raisins
Step by step
Get ahead
Make the batter at least 30 minutes and up to 24 hours ahead; cover and chill. The cooled Yorkshire puddings can be frozen – reheat in a hot oven until piping hot and crisp.
- Make the batter at least an hour ahead of when you’re planning to serve. Sift the flour and salt into a large bowl or jug, make a well in the centre and crack in the eggs.
- Gradually whisk in the milk and water mixture, then add the vanilla and orange zest, if using. The batter will be the consistency of double cream. The key to perfect Yorkshires is in resting the batter for at least half an hour to give the starch cells in the flour time to swell to create a lighter batter. Rest the batter in the fridge rather than at room temperature; the contrast of the cold mixture on the hot fat will give a more crisp result.
- When ready to cook, preheat the oven to 240°C, fan 220°C, gas 9. Divide the oil between the holes of a 12-hole non-stick bun or muffin tin. Heat in the oven for 5-10 minutes.
- Take the batter out of the fridge and give it a whisk to re-combine. Remove the hot tin from the oven, then carefully pour the batter into the hot oil in each of the holes (it should sizzle).
- Return the tin to the oven on the middle shelf, and cook for 16-18 minutes until the Yorkshires are risen, puffed and golden (don’t be tempted to open the oven door early).
- Once the Yorkshires are in the oven, start preparing the bananas. Melt the butter in a wide non-stick frying pan, until foaming. Add the bananas and cook over a fairly high heat for about 2 minutes on each side until golden brown. Whisk 2 tablespoons of golden syrup together with the citrus juices and a few gratings of nutmeg. Pour into the pan, along with the sultanas, and bubble for 2-3 minutes until slightly syrupy. Take off the heat and keep warm. To make your extra golden syrup easier to drizzle, stand the container in a bowl of boiling water to warm it.
- Serve the hot, crisp Yorkshires as soon as they are ready. Divide between plates, top with the bananas and add a scoop or two of ice cream to each, if you like, for a hot-cold contrast. Drizzle over an extra spoonful of warm golden syrup and scatter with the orange zest to serve.