Filled & Baked Popover Yorkshire Puddings
We adore Yorkshire puddings. We even have them with Christmas Dinner. Whatever the meat, whatever the occasion.
My sister in law who lives in America, absolutely loves them too.
But instead of serving them hollow with a roast dinner, why not try making them into a dish in themselves.
This dish works as one large pudding to slice like a quiche or make mini versions, perfect for children's teas.
To make the batter mix whisk together 6 eggs and 350ml / 1 and 1/2 cups milk. Add 190g / 1 and 1/2 cups flour and season with a pinch of salt and pepper. This would make approximately 2 large puddings or 12 small. Bake in a preheated oven at 220C/425F/Gas Mark7 for 30 minutes.
If you make your own batter, grease your tin well and half way through baking add your other ingredients.
Or you can totally cheat and save time buying frozen one. Ssh don't tell my husband he thinks I slaved over them.
- Frozen Yorkshire puddings
- Eggs - allow 1 egg per 3 puddings
- Chopped pancetta
- Chopped mushrooms
- Diced avocado
- Chopped chives/parsley
- Prosciutto if making a large version
Preheat your oven to 180C/350F/Gas Mark 4. If using frozen yorkshires you want to cook them more slowly in a more moderate heat, to allow the eggs to bake and set.
Crack an egg into a small bowl. Spilt the egg between 3 small yorkshires. Add the chopped mushrooms, pancetta, herbs and avocado. Season.
If making one larger version use 3 eggs and avocado fingers wrapped in prosciutto.
Bake for 10-15 minutes until the egg centres have set.
Serve warm. I had to wait patiently whilst they cooled a little as I was desperate to try one!
Serve warm from the oven. I almost burnt my mouth being impatient!