Tulip's Kitchen: My Pampered Chef Fat Free Yorkshire Puddings!!!

Friday, 28 January 2011

My Pampered Chef Fat Free Yorkshire Puddings!!!

2 cups of Plain flour
2 cups of Milk
4 eggs

Salt and Pepper

Mix and pour into a Pampered Chef Stoneware 12 Cup Muffin Pan and bake in a hot oven (220c) for 35 minutes and this is the results every time!!

No need to preheat, no fat, just cook the stoneware from cold... it keeps hot for ages so your seconds (lets face it, you're going to have seconds) will still be nice and hot!!!

Marie's show is still open if you'd like to order one... Click here for ordering instructions, its at the bottom of her 'pizza post'. I'll keep the show open until Sunday morning so plenty of time to make your choice!

7 comments:

Marie Rayner said...: These were fabulous Julie. I loved them and I loved that they were fat free. You can guess what is on my shopping list can't you? One of those muffin pans!! I was so impressed with it as you know! It will be my first piece of stonewear ever!; 28 January 2011 at 08:45
chloe said...: Hi there... This is a fun idea! What is the oven temp for the puddings? I didn't see that anywhere...
Thanks for sharing! :); 28 January 2011 at 19:12
Tulip said...: Marie - I take it you want a muffin pan now? Free with your host points... can't get better than that!!!

Chloe - cook them in a preheated hot ove (220c) for best results!; 28 January 2011 at 22:47
Jan said...: Wow they do look good!; 30 January 2011 at 11:03
Anonymous said...: They're fab, they look amazing in the pan (just like yours) but I couldn't get them out because they totally stuck to the pan ... ended up digging them out with a spoon and having to soak the pan too. Any suggestions? Phillippa; 15 April 2012 at 12:01
Anonymous said...: Mine looked amazing just like yours ...I couldn't get them out and had to dig them out with a spoon and soak the pan too. Any suggestions?; 15 April 2012 at 12:02
Tulip said...: Hi Phillippa, Is your Pampered Chef muffin pan new? If so, I'll give you a tip, fill each well to the top with vegetable oil and leave for as long as you can (a good couple of hours if possible) then pour it out into a wide rimmed jug and back into the bottle. (you can use it again as its still clean oil) While the muffin pan is all oily make up your Yorkshire batter and cook as usual. This batch will be a little oiler than usual but scrummy and should come out no problem. You shouldn't have to do this more than a couple of times but its a really quick way to 'season' your stoneware.
Good luck - and remember to pop back and let me know how you get on!!!
Best wishes
Tulip x; 15 April 2012 at 18:08

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This started out as a place for all those recipes on scraps of paper...

...the photocopies, my barbie folder, the crumpled napkins, the hastily scribbled notes, you know the sort of thing! But it has turned into so much more!
I now show all my pampered chef recipes, along with all my wheat free, IPD (Idiot Proof Diet) recipes along with anything I find off the IPD forum. I've even cooked up recipes for others as they'd like to see the dish made before attempting it. I'm open to suggestions but please remember that this was started as a personal project, I'm not a photographer, I don't get paid for it, its just for fun!

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Cooking Tips

* Keep turning pork chops over, don't let the moisture cook out of them. Cook only till pink then let them finish off while resting, this way you won't over cook them.

* To test to see if an egg is fresh, immerse it in a pan of cold, salted water. If it sinks, it's fresh. If it floats, throw it away!!

* Get yourself a bunch of fresh corinader, wash and trim the stems. Dry on paper towels then put in individual freezer snack bags. Freeze. When you need some fresh coriander just get a pack from the freezer, crush or chop and add to your recipe.

* Use a pizza cutter to cut bars or tray bakes into nice, smooth squares.

* To keep cauliflower white while cooking - add a little milk to the water.

* Microwave a lemon for 15 seconds and double the juice you get before squeezing.

* To remove egg shells from a batter, use the remaining shell to attract the piece.

* If you need only 1/2 an onion, save the root half. It will last longer.

* One pound of all purpose flour is the equivalent to 4 cups.

* When using rice, remember that 1 cup of uncooked long-grain white rice makes 3 cups cooked.