Yorkshire puddings

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First of all, I have to mention that for my Flours in vase I received star baker from Jenny @ mummymishaps. I was delighted! It’s the second time I get star baker for my bread (I got it last year too) and this makes me so proud and happy.

The Great British Bake Off’s 4th week was batter. The Signature Bake was savoury, filled Yorkshire puddings. The technical was laced pancakes and the showstopper challenge was Churros.
I like Yorkshire puddings and I wanted to make them before, but I didn’t. I also would like to make laced pancakes and maybe I’ll give it a try next week. Churros are deep fried and neither myself or my husband are too keen on deep fried stuff.

A recipe for Yorkshire puddings was mentioned in 1747 in “The Art of Cookery made Plain and Easy” by Hannah Glasse. It’s an old English recipe that definitely stood the test of time. I might try to see if I can find the book at the library, to try more recipes from that time.

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This was my first attempt at Yorkshire puddings and they turned out amazing, I’m so happy with them. They are better than shop-bought ones and very easy to make.

Ingredients for 18 Yorkshire puddings / 6 servings, the batter:

– 140g plain white flour
– 4 eggs
– 100ml milk
– salt and white pepper
– 18 tsp of vegetable oil
Ingredients for the filling:
– 1.2 kg mushrooms
– 300g soft cheese
– garlic powder
– sea salt
– white pepper
– 2 spoons of oil

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Start by heating the oven at 220C or 200C fan. Put a teaspoon of oil in each hole of the Yorkshire pudding baking tin. I used a 12-hole baking tray. Put the tray in the oven to heat. The oil should be very hot or the puds will not rise.

Wash and chop the mushrooms. In a big frying pan, heat a couple of spoons of oil. Add the mushrooms and start to stir. Leave them on the hob until they are done, stirring from time to time so they don’t stick to the pan. When the mushrooms are done, take them off the heat, add the seasoning and the soft cheese and stir. Leave them on the side in the pan until the puds are done.

Make the batter by mixing the flour in a bowl with the eggs by using a hand mixer. Add the milk, salt, pepper and beat until the mix is completely lump-free. Remove the hot tin from the oven and, with care, pour the batter in the baking tray. Place the baking tray back in the oven. Bake for 18-20 minutes. Don’t open the oven door for the first 10 minutes as the puds aren’t baked and they might deflate. The Yorkshire puddings are ready when they are puffed up and brown.

Fill them with the mushrooms and serve.

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Do you like Yorkshire puddings?

9 thoughts on “Yorkshire puddings

  1. Well looking at those Yorkshires I would never know you’d never made any before, they really look great – and a great idea for the filling too 🙂
    Angela x

  2. These are brilliant – You are obviously a natural! I love a good mushroom filling and really like the idea of adding a gently soft cheese flavour. Thanks so much for joining in with #BakeoftheWeek – Great to have you on board! x

  3. Congratulations on becoming star baker, that’s nice! I have seen these Yorkshire Puddings so many times, in so many books, but I have never managed to make them myself, no idea why, they don’t seem so complicated. I really have to make them!!! They look delicious and I bet they are great with that mushroom filling.

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