The perfect Yorkshire pudding for every course and occasion!
Ingredients
- Makes 12 yorkshire puddings
- 200 g7 oz flour
- 200 g7 oz eggs
- 200 g7 oz full fat milk
- Pinch of salt
- 12 tbsp sunflower oil
For the main filling:
- 500 g17¾ oz mascarpone cheese
- 8 tbsp honey
- 100 g3½ oz pistachio nuts, chopped
For the starter filling:
- 400 g14 oz gorganzola cheese
- 12 slices of parma ham
For the sweet filling:
- 500 g17¾ oz ricotta cheese
Method: How to make Ultimate Yorkshire pudding recipes
Place the flour, eggs, milk and salt in a large bowl and whisk all together until smooth. Leave in the fridge to rest for 2 hours.
Pour 1 and ½ tablespoons of oil in each Yorkshire pudding mould and place in a preheated oven at 190º for 15 minutes until smoking hot.
Pour in the batter and cook in the oven for 15 minutes until crispy all over. Switch off the oven and leave to rest, in the oven, for an extra 2 minutes.
For the starter:
Divide 800g of cubed gorgonzola cheese between the Yorkshire pudding and top with 2 slices of Parma ham on top of each.
For the main course:
Place 4 chicken breasts on a baking tray, sprinkle each with a teaspoon of cayenne peer and season with salt. Cook on a hot griddle pan and cut into strips.
Divide 500g of mascarpone cheese between the Yorkshire pudding and top with the chicken. Sprinkle with 150g of grated cheddar on top of all the puddings.
For the dessert:
Place 750g of ricotta cheese in a large bowl with 8 tablespoons of honey and 100g of chopped pistachio nuts.
Mix all together and divide between the Yorkshire pudding. Top with fresh raspberry, drizzle with more honey and decorate with icing sugar.
