This is a really lovely use of a basic Yorkshire pudding batter – crispy, fluffy Yorkshire puddings are served with beautifully caramelised oranges and a delicious syrupy sauce.
- 220ml whole milk
- 150g plain flour
- 3 tbsp. vegetable oil
- 1 egg
- 2 oranges
- 2 tbsp. brown sugar
- 2 tbsp. honey
- 2 tbsp. icing sugar
Preheat the oven to 220C/gas mark 7.
Make the pudding batter by sifting the flour into a large bowl. Make a well in the centre of the flour and crack the egg into the well. Slowly start to combine the egg and the flour together and whisk until smooth. Leave the batter to rest for ten minutes.
Whilst the batter is resting, get on with the oranges.
Peel the oranges, slice them, and get rid of as much of the white pith as you can.
Heat the honey and the brown sugar together over a low heat in a heavy-bottomed saucepan until gently bubbling. Do not stir.
Add the oranges into the pan and begin to cook them.
Drizzle the vegetable oil into a muffin tin or a Yorkshire pudding tin and put back into the oven for five minutes to heat the oil.
Take the oranges off the heat after 3 minutes or when they’re golden. Leave them to one side whilst the Yorkshire puddings are in the oven.
Pour the batter into the hot muffin tin and cook for 5 minutes.
Serve the oranges inside the Yorkshire pudding with the caramel orange sauce spooned over the top, and then dust the whole dish with the icing sugar.