I love making and eating Yorkshire puddings. They’re great hot served with roast beef or other things. I sometimes make Jamie Oliver’s Baby Yorkshire puds with smoked trout and horseradish pate (see here for recipe).
As readers of the blog will know, I’m fond of anything sweet, so a couple of weeks ago I created a great breakfast or brunch recipe, basically sweet Yorkshire puddings filled with cherries. They worked a treat, and were delicious warm from the oven and also at room temperature. I served them with Greek yoghurt and more cherries.
Extra light olive oil
3 large free-range eggs
115 grams plain flour
A pinch of salt
1 tbls caster sugar
285 mls milk
1 cup frozen cherries
Preheat the oven to 200 degrees C. Pour a small amount of oil into a 12 cup muffin tin, so you have a thin layer covering the bottom of each muffin mold. Put the tin onto the top shelf in the hot oven for around 10 minutes so the oil gets really hot.
Beat eggs, flour, salt, caster sugar and milk together, either by hand or in a food processor, until light and smooth. You can make this ahead of time – the mixture actually improves in the fridge.
When you are ready to bake the puddings, stir the cherries through the batter. You mightn’t get 12 – it’s more important to really fill up some of the molds full than fill all of them.
Carefully take the tin out of the hot oven and quickly and confidently pour the batter into the hot muffin tin, filling each mold reasonably full. Return the tin to the top shelf of the oven to cook for around 10 to 12 minutes, or until the puddings have risen and are a golden brown. But don’t open the oven door, otherwise your puddings will deflate!
Once cooked, remove from the oven. Carefully slide out of the molds. Eat warm or at room temperature. When you break open the muffins you will get a lovely cherry ooze.
Serve with yoghurt or creme fraiche, honey or cinnamon sugar and more cherries. A delicious take on the traditional Yorkshire pudding.