Main Dishesbitsofcarey
Yorkie Puds with Creme Fraiche, Smoked Trout & Greens
While the peeps in the UK will be enjoying their roasts and Yorkshire Puds smothered in gravy this time of year (actually throughout the year, lol), I thought I'd pay homage to the yorkies I enjoyed so very much whilst living in London many moons ago. Since we're in the peak of a blistering hot summer in SA, I chose to do something fresh and light[er]. These guys are perfect for festive season entertaining! And so easy. Popped Red Balloon Productions and I put together a video for this recipe. We've had such great feedback wrt our videos, thanks guys, we'll try our best to keep ém coming in 2018!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 200 Degrees Celsius.
2
Add the cake flour, melted butter, eggs, salt and milk to a bowl and whisk until smooth and the consistency of a pancake batter. Add more milk if needed.
3
Divide the oil into a muffin or Yorkshire pudding pan. 30 ml is enough for 6. 60 ml is enough for +- 12.
4
Heat for +- ⏱️ 10 minutes.
5
Pour the batter evenly into the muffin/Yorkie pan. Do not overfill. This batter is enough for 8 - 12 Yorkies.
6
Bake at 190 Degrees Celsius for +- ⏱️ 25 minutes. Leave in the oven at 160 Degrees Celsius to dry out a bit longer if need be. They should be puffed up and golden. Crispy on the outside, yet soft and tender.
7
Meanwhile, combine the creme fraiche with herbs, zest and black pepper.
c (375 ml) cake flour1 1/2(5 ml) salt1 tspcreme fraiche250 mlc (250 ml) baby peas, blanched1black pepper
8
Spoon this mixture into your Yorkshire puds and top with trout ribbons, peas and asparagus. This filling is enough for 6, feel free to double up!
9
Garnish with extra dill and serve with extra lemon on the side.
10
When ready to serve, drizzle with lemon-infused extra virgin olive oil. I use Willow Creek, of course.
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