Yorkshire Pudding

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

23m - 26m

Yield:

12 servings

Yorkshire Pudding is not a pudding in the traditional sense. This savory pastry is similar to a pop-over with a soft, puffy interior and a lightly toasted golden exterior. This simple, 7-ingredient recipe can be the base for a sweet dessert or a savory side dish when covered with gravy or a rich sauce. But seeing as we're partial to the sweet treat, Chef Eddy has topped these Yorkshire Puddings with chocolate sauce, caramel sauce, whipped cream, and berries.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Yorkshire Pudding

1/2 cup vegetable oil
1 1/4 cups all-purpose flour*
4 large eggs
3/4 cup + 2 tablespoons milk
1/2 teaspoon salt
2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon cinnamon

Decorating and Finishing

1 cup whipping cream
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

Optional Toppings

Caramel sauce
Chocolate sauce
1 pint berries of choice

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 420°F. Evenly divide oil in a muffin tin with 12 holes (nearly 2 teaspoons oil in each). Place in preheated oven until very hot, about 12-14 minutes.
Sift flour and set aside.
In a bowl large enough to hold all ingredients whisk eggs until completely smooth. Whisk in milk, salt, sugar, and cinnamon. Pour into a measuring cup or a vessel which makes pouring easily.
Carefully remove muffin pan from oven.
Pour an equal amount of batter in each hole. Return to oven.
Bake for approximately 23-26 minutes. Yorkshire pudding is baked rather dark. Not baking long enough will make them deflate a lot. Some deflating is normal.
Meanwhile whip cream, sugar, and vanilla to medium almost firm peaks. Either transfer to a piping bag fitted with a large French star tip or leave cream in bowl. Set aside in refrigerator.
Place Yorkshire Pudding on a plate and either spoon or pipe whipped cream on top.
Decorate with caramel sauce, ganache, and raspberries.