- Yorkshire Pudding: Preheat oven to 400°F (200°C). Generously grease 48 muffin cups with cooking spray; place in oven to preheat.
- Beat together eggs with water; whisk in Yorkshire Pudding Mix until smooth.
- Using 1/4 cup (60 mL) measuring cup (# 16 scoop), spoon into hot muffin pan.
- Bake for 20 to 25 minutes or until golden. Let cool and refrigerate until ready to serve.
- Banana Pudding: Pour cold milk into large mixing bowl. Add Banana Pudding Instant Mix. Mix on low speed for 30 to 60 seconds or until powder is moistened. Scrape down side of bowl; mix for 5 to 7 minutes or until smooth. Refrigerate until ready.
- Assembly: Fill each Yorkshire pudding with 33 g (# 24 scoop) banana slices, 125 mL (# 8 scoop) pudding mixture. Garnish with 30 mL (# 30 scoop) caramel sauce and 8 g (# 60 scoop) chopped pecans.
Serving Size: 125 g
Recipe Yield: 48
Ingredients
| Yorkshire Pudding: | |
| Cooking spray, for greasing muffin cups | |
| 16 | eggs, at room temperature |
| 1.2 L | water, at room temperature |
| 2 pkg (454 g each) | Dr. Oetker Yorkshire Pudding Mix |
| Banana Pudding: | |
| 5.4 L | cold 2% milk |
| 1 kg | Dr. Oetker Banana Pudding Instant Mix |
| Assembly: | |
| 1.6 kg | bananas, sliced |
| 1.5 L | caramel sauce |
| 400 g | chopped pecans or walnuts |
