Thursday, 16 July 2009

The Pampered Chef Posh Pud

We can't get enough of these little beauties! Now the asparagus season is coming to an end I'm looking round for alternatives and have come up with the french bean...RESULT! I am playing around with different fillings all the time and the list is endless.
  • Thinly sliced beef from the deli counter, spread with mustard of choice, diced then placed at the bottom of the pan with chopped spring onions, continue with the regular pudding mixture.
Lots of my hosts are requesting these now and lets face it there is nothing simpler.they make great amuse bouche before the main recipe.

Like Grandma never made!

1 cup of plain flour
1 cup of milk
2 eggs
Salt & pepper
I clove of garlic
6 asparagus tips
Two finely chopped sun dried tomatoes
Parmesan cheese
· Wash hands using the suds pump®
· Measure one cup of plain flour using the prep bowl place into Classic batter bowl add salt & pepper
· Press one bulb of garlic through the garlic press, mix with 1 cup of milk
· Crack two eggs into bowl
· Mix to a smooth batter using the pampered chef whisk
· Chop the sun dried tomatoes in the food chopper
· Place tomatoes & asparagus tips into the base of a 6 cup muffin pan
· Spray a with a fine mist of oil using the kitchen spritzer
· Pour batter evenly into muffin pan
· Put in hot oven [200c] for 35 minutes
· Use the microplane to grate parmesan cheese over the puddings and serve

Yorkshire Pudding with chopped parsley
Yorkshire Pudding with chopped chives
Yorkshire Pudding with chopped coriander
Yorkshire Pudding with whole-seed mustard
Yorkshire Pudding with turmeric
Yorkshire Pudding with smoked paprika

1 comment:

Coffee and Vanilla said...

They look yummy!

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