Banana-Yorkshire Puddings With Maple Syrup – a delicious recipe with canola oil, flour, caster sugar, eggs, fresh milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Divide the oil evenly into the muffin tray and put it into the oven, then Pre heat the oven to 220 degrees celsius.
2
Mix the flour and sugar in a large bowl, then whisk in the eggs one at a time. It is best to use a large bowl (preferably one with a lip on side for easy pouring later) as the batter will be rather watery.
3
Lightly whisk the milk and vanilla extract into the batter.
4
When the oven is well pre-heated (and no sooner!), slice the bananas, then take the muffin tray out of the oven and shut the oven door quickly.
5
Working quickly as you want the muffin tray to remain as hot as possible: Tumble 3 or 4 banana slices into each muffin cup, then gently divide the batter into the cups, leaving about a half a centimetre from the top as the pudding will rise!
6
Put the tray back into the oven, then lower the temperature to 200 degrees celsius. Bake for 15 to 20 minutes or until the pudding is golden and puffed up. (Do check after 10 minutes to make sure the top doesn't burn).
7
The puddings will deflate when you remove it from the oven. Let it rest for about 10 minutes before carefully removing them from the tray. Serve drizzled with maple syrup and thickened cream if using. Mm-mm!
431
kcal
Calories
14
g
Fat
60
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon canola oil, 75 g plain white flour, 50 g caster sugar, 4 large eggs (at room temperature), and more.
Yes, Banana-Yorkshire Puddings With Maple Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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