Make Yorkshires in your stoneware as follows:
All you need is 1 cup of flour; pinch of salt; 1 cup of milk and 3 eggs. If you have a prep bowl set then it is just one prep bowl of flour & milk plus the salt and eggs. What could be easier?!
If your Stoneware muffin pan is well seasoned then just put your oven on to 220C (200C if you have a super-hot fan oven like mine). Whisk the batter. Pour into the muffin pan and put into hot oven. Give them between 22-25 mins. (If you haven’t fully seasoned your pan or aren’t quite ready to trust it then feel free to give a quick spritz of oil into each well) Don’t ever pre-heat your stone just put in cold and off you go.
When cooked (they will move if you poke them) take out of the oven and tip straight out of the pan. If not quite cooked they will still stick, give a couple more minutes.
Allow the yorkshire’s to cool.
In the meantime whip 1/2pt (284ml) dble cream until stiff. Put into Easy Accent Decorator fitted with the long nozzle.
Put 3 tbsp golden syrup; 3 tbps cocoa & 3 tbsp butter in 500ml or 750ml Prep Bowl. Microwave for 1 minute. Whisk with Mini Whisk.
Fill each yorkie with cream and place in Trifle Bowl. Tip Chocolate sauce over the top.
Top Tip: Season your new Muffin Pan the easy way by half- filling each cup with vegetable oil and bake in the oven at 200C or Gas Mark 6 for 45 mins. Remove from oven and allow to cool. Discard oil, rinse muffin pan with hot water & use nylon pan scraper (included in purchase of stone) to scrape off any excess oil. Dry it up, and put it away! It’s now seasoned and ready to use OIL FREE!