Crisp and fluffy Yorkshire puddings coming right up, ready to serve with your roast, curry or even breakfast fry up! I love cooking these in our silicone dariole moulds - the silicone means they get a great steam essential for their characteristic airiness, and I love the taller shape. When it comes to our product development, we have one guiding principle - that our products be something you’ll use over and over for a lifetime, making life easier and more enjoyable. This means our products need to be incredibly durable (and nothing disposable!), but also that our products are incredibly versatile - one product with SO many applications. Space in the kitchen is precious! And that’s exactly what our silicone dariole moulds are - hard-wearing and multi-purpose… just read the reviews!
“Bought these before Christmas for my Christmas puddings. Turned out great. Have also used them for individual cheesecakes. Easy to unmould & look great on the plate. They are also one of the cheapest available for the quality offered. Will be used often in my kitchen!” ~ Karen B
“These dariole moulds work beautifully every time and look like new after 6 years of use!” ~ Elisabeth
“Love these moulds. They are perfect size for desserts and treats. So easy to use and clean. Great product, love them. Have used them so many times and still retain their shape.” ~ Christine
Serves 8
+ nut free
+ soy free
+ vegetarian (option)
Ingredients
260g milk
170 g plain flour
2 free-range eggs
Pinch fine salt
2 tbsp lard or oil (sunflower or rice bran)
8 silicone dariole moulds
Method
- Preheat oven to 210°C.
- Insert butterfly in TC bowl. Add milk, flour, eggs and salt to TM bowl, mix for 10 seconds, speed 3, MC removed.
- Scrape down sides using thermo spoon spatula. Mix for a further 10 seconds, speed 3, MC removed. Ideally, allow mixture to stand for 30 minutes.
- Add 1 tsp lard or oil to 8 silicone dariole moulds (or muffin cups) and place into hot oven until the fat is hot and bubbling - about 5 minutes. I find it easiest to sit the dariole moulds in a roasting pan or on an oven tray first.
- Pour batter quickly into the moulds, return to oven and cook for 15 – 20 minutes, until puffed and golden. Don’t open the oven during this time. Serve immediately.
Enjoy!
