INGREDIENTS
30g of Plain flour
75ml of Skimmed Milk
2 eggs
A pinch of salt
Fry light

You need a mini muffin tray

• Heat oven to 210°C
• Spray the tray with fry light and put in the oven to heat like you would normal homemade yorkshire puddings

RECIPE

• Whisk all ingredients in a bowl with a hand whisk until the mixture is smooth
• Divide the mixture in 16 parts of the mini muffin tray

Time in oven est 8 minutes

Thanks Daisy - I knew there was one somewhere!


Sent from my iPhone using Tapatalk

I'm not sure I could cope with a mini Yorkshire pudding

Have 6 for 3 syns then 😆
I’m guessing you could just make them bigger too the whole recipe is 8 syns so you could ave it all if you are crazy for Yorkies 😆

INGREDIENTS
300 g slices of cold-smoked or lightly salted salmon
4 eggs
300 grams of cream cheese or mascarpone
1 small onion
3-4 stalks of green onions (green parts)
1 tbsp. 9% vinegar
butter for greasing
1 tsp. corn starch
freshly ground black pepper
salt
for serving
Provençal sauce
for decoration
microgreens
parmesan chips

STEP BY STEP RECIPE
Step 1
Very finely chop the onions, drizzle with vinegar, scald with boiling water and rinse with ice water. Dry. Finely slice the green onions.
Step 2.
Mix cream cheese and green onions, season well.
Step 3.
For the omelets, use a blender to beat the eggs with salt, 4 tbsp. water, and cornstarch until smooth.
Step 4
Grease a warm, shallow nonstick skillet with oil, pour about a quarter of the omelet mixture in a thin layer, and fry an even omelet over low heat. Place it on greased parchment and bake 3 more omelets in exactly the same way.
Step 5.
On a Japanese roll mat (or large piece of clingfilm), place 2 omelets slightly overlapping. On the short edge, place half of the fish slices and half of the cream cheese mixture. Sprinkle with half of the onions, pepper and gently roll up. Transfer to clingfilm, wrap gently but tightly and place in refrigerator until serving. Do the second roll in the same way.
Step 6
Before serving, cut the rolls crosswise into 3 cm long pieces, lay them out like stumps on a serving platter. Decorate with parmesan chips and herbs. Serve immediately with Provençal sauce.