These Yorkshire pudding-style cakes will add a special touch to any Christmas morning spread.
Makes 12 muffin size or 2 eight-inch pan sized.
• 4 eggs
• 1/4 cup powdered sugar
• 1 1/2 cups warm milk
• 1/2 cups melted butter
• 1 cup flour
• 3 Tablespoons powdered sugar
• spray oil
In blender, add eggs and powdered sugar and whip for 1 minute.
Melt butter and add milk, heat to warm.
Add butter and milk mixture to egg mixture, and blend for a few seconds.
Gradually add the flour until you have a smooth batter.
Preheat oven to 425 degrees. Oil and heat muffin tins.
Pour batter into hot pans, fill half way and bake for 20-25 minutes. (Do not open the oven while baking or the cakes will fall.) Sprinkle with powdered sugar and serve right away, although they will hold their shape and still taste good for over an hour. You can reheat just before serving if needed.
Makes 2 pints.
• 3 cups raspberries (frozen are fine)
• 2 1/2 cups white sugar
• 2 teaspoons grated orange peel
• 3 Tablespoons orange juice
• optional: 1/4 cup golden raisins
In saucepan that has a thick bottom add sugar, orange peel and orange juice.
Cook over medium heat until the sugar is at least 220 degrees (use a candy thermometer to check temperatures.)
Add raspberries and continue to cook until the mixture thickens. Bring to about 300 degrees.
Refrigerate if you don't process in canning jars.
To try another take on Yorkshire pudding, click here for a Florentine variation.
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