Yorkshire Profiteroles with Cornish Cream

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This easy recipe puts a twist on the classic profiterole desert and is a perfect Sunday roast afters.

makes 12


70g plain flour

half tsp salt

2 eggs

100 ml milk

cooking oil

150g dark chocolate

200g Cornish clotted cream


Preheat the oven to 230°C / 210°C fan / gas mark 8

  1. In a 12 hole bun tin, pour a little oil into each hole. Place tray in the preheating oven.
  2. In a mixing bowl, add the flour and salt. Crack the eggs into the bowl and beat the eggs into the flour until completely mixed.
  3. Gradually add the milk, whisking all the time until a smooth batter is formed.
  4. Remove the bun tn from the oven and pour out the batter, evenly filling each of the 12 holes. Place in the oven for 20-25 minutes, until the puddings have risen and turning brown.
  5. Break the chocolate into a microwavable bowl and heat for 1 minute or until the chocolate has almost melted. Be careful not to burn the chocolate, if it starts to smoke, it’s starting to burn!
  6. Remove the Yorkshires from the oven and leave to cool for a couple of minutes.
  7. Add one teaspoon of clotted cream to each pudding and drizzle with melted chocolate. Serve right away.




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