Yorkshire pudding for breakfast
3 servings
30 minutes
Yorkshire pudding is a classic dish of British cuisine dating back to the 18th century. Originally served as a side to meat, absorbing juices from the roast, it transforms into a refined treat for breakfast: crispy on the outside and tender on the inside, it pairs perfectly with mascarpone and lemon cream. Light and airy, its texture resembles soufflé, while butter adds depth of flavor. This versatile dish can be sweet or savory, serving as a base for desserts or accompanying a traditional English breakfast. Baked in the oven, it unexpectedly rises to create appetizing bumps ready to hold any filling. Yorkshire pudding is a symbol of home comfort and British culinary tradition.
1
Preheat the oven to 220 degrees.
2
For the batter, mix flour, egg, part of the milk, and salt (you can add a spoon of sugar if eating with sweet fillings). Whisk everything until smooth (it's very easy when the batter is thick). Stir in the remaining milk. If possible, let it sit for 20 minutes. Pour into a saucepan or pitcher.
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Milk: 1 glass
- Powdered sugar: 2 g
3
Place a small piece of butter in muffin molds (preferably silicone, so it won't stick), and heat in the oven until boiling.
- Butter: 20 g
4
Pour the batter into the molds (to half the volume). Bake for about 20-25 minutes. At first, everything will be calm, then the puddings will rise sharply and overflow the molds; you just need to achieve the desired browning. A cavity will form inside where you can put whatever you like.
5
For example, a simple mascarpone cream consists of cheese, powdered sugar, lemon zest, and juice. Mix everything and spread it on warm puddings.
- Mascarpone cheese: 100 g
- Powdered sugar: 2 g
- Lemon: 1 piece