3/4 cup (75 g) 3 oz plain flour (All purpose)
1 cup (125 g) 1/4 lb whole grain (wholemeal or wheatmeal flour)
2/3 cup (150 g) 5 oz 10 tbsp butter
125 g (4 oz) spring onions, trimmed and snipped
8 small firm tomatoes
2 eggs
142 g (5 oz) natural yogurt
3 tbsp (60 ml) fresh single cream
1 tsp (5 ml) dried tarragon
salt and freshly ground pepper
1 cup (125 g) 1/4 lb whole grain (wholemeal or wheatmeal flour)
2/3 cup (150 g) 5 oz 10 tbsp butter
125 g (4 oz) spring onions, trimmed and snipped
8 small firm tomatoes
2 eggs
142 g (5 oz) natural yogurt
3 tbsp (60 ml) fresh single cream
1 tsp (5 ml) dried tarragon
salt and freshly ground pepper
method
1. Mix the flours together and rub in 125 g (4 oz) of the butter.
2. Bind to a firm dough with about 60 ml (4 tbsp) water and use to line eight 10 cm (4 inch) individual Yorkshire pudding tins.
3. Bake blind in the oven at 200°C (400°F) mark 6 for about 15 minutes.
4. Fry the spring onions until golden in the remaining butter.
5. Skin the tomatoes and slice each one thinly into six pieces; arrange in overlapping circles in the pastry cases.
6. Scatter the spring onions over the top.
7. Lightly whisk the eggs with the yogurt, fresh cream, herbs and seasoning and spoon carefully into the pastry cases.
8. Bake in the oven at 180°C (350°F) mark 4 for 20-25 minutes, until just set.
9. Serve warm
2. Bind to a firm dough with about 60 ml (4 tbsp) water and use to line eight 10 cm (4 inch) individual Yorkshire pudding tins.
3. Bake blind in the oven at 200°C (400°F) mark 6 for about 15 minutes.
4. Fry the spring onions until golden in the remaining butter.
5. Skin the tomatoes and slice each one thinly into six pieces; arrange in overlapping circles in the pastry cases.
6. Scatter the spring onions over the top.
7. Lightly whisk the eggs with the yogurt, fresh cream, herbs and seasoning and spoon carefully into the pastry cases.
8. Bake in the oven at 180°C (350°F) mark 4 for 20-25 minutes, until just set.
9. Serve warm
serving amount
makes 8
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