The Breakfast Series: Yorkies for Breakfast?!

When you think about Yorkshire puddings  you normally think about roast beef and gravy - that's how they are traditionally served, but let's try thinking outside the box - how about Yorkies for breakfast? If you think I am crazy, read on.

Yorkshire puddings with Greek yoghurt and stewed apples

There are a lot of recipes for Yourshire puddings on the internet and they all use the same basic ingredients  - milk, eggs and flour, but everybody has their own "secret" recipe that is just right. So I've also played with the ratios and combined ideas from different recipes until I got my perfect recipe, which I will share with you below.

Another important point is baking - Yorkshire puddings are normally baked in a muffin tray in hot oil, but I've tried a couple of alternative methods that work just as well - silicone muffin moulds that do not require any use of fat, or mini tart tins that you can grease with some ghee or coconut oil.

Here is my recipe and a couple of tips for best results:

YORKSHIRE PUDDINGS

makes 10-12
1 egg
50g plain flour
125 ml milk
1 tsp ghee (or 15 g butter, melted)
a pinch of cinnamon (optional)

*I do not use any salt or sugar, but feel free to add some to taste if you want

Equipment: metal muffin tray or small individual tart tins/silicone muffin moulds

1. Grease the tins with some ghee or butter as you would for baking a cake and put them on a tray in the cold oven. Turn the oven on and set it to 210-225C. *If you are using silicone muffin moulds do not grease them, but also put them in the oven to pre-heat.

2.Whisk all the ingredients until no lumps remain. Season to taste.

3. When the oven is almost at the right temperature, take the tray with the tins out and pour the batter into the tins, filling one-third of the way.

3. Put the tray back into the hot oven for about 20 mins, you can turn the temperature down to 200C after the first 5 minutes. 

4. Serve with yoghurt/creme fraiche and applesauce/any fruit/berries/jam.

*Tips for best results:
- for best results milk and egg should be at room temperature. You can slightly heat the milk if it is straight out of the fridge.

- metal tins are preferable as metal has the best heat-conducting qualities

- grease and pre-heat the tins in the oven before pouring in the batter for best results

- oven temperature guidelines may vary, but always start with the high temperature of 210-225C, you can turn in down later if the puddings start to burn

- do not open the oven door while they are baking