Italian Yorkshire Puddings
Here is our Italian twist on the traditional Yorkshire Pudding. We all associate the Yorkshire Pudding with a Sunday Roast, and as nice as they are, we feel they needed a lift, so here is our Italian twist for the traditional Yorkshire Puddings.
This recipe is very easy to make and gives it a richer, deeper flavour. Adding the chopped rosemary and sage really takes our Italian Yorkshire Pudding to the next level.
- 4 Eggs
- 200ml milk
- 200g plain flour
- Handful Rosemary finely chopped
- Handful Sage finely chopped
- Pinch of Salt
First get a large bowl and crack 4 eggs into the bowl and whisk well. Using a large bowl will add more air while whisking the eggs. Then add the flour and milk and whisk together thoroughly.
Very finely chop the rosemary and sage and add to the mixture. Whisk together and add a pinch of salt until you have a smooth batter and thats it.
Preheat oven to around 180c.
Get your 12 hole/mould tray and using either vegetable oil, groundnut oil or sunflower oil, either will do as you need a oil that can handle high heat. You need a centimetre of oil in each mould. So here is a little cool trick for you to get exactly that. Fill the first three moulds to the top and gently and careful lift the tray so the oil pours from the first mould right down to the bottom moulds and then stop. You will then have an equal amount of oil in each mould, exactly what you need. 😉
Now add the tray with the oil to the preheated oven for around 15 minutes. Transfer the mixture to a jug ready to pour into the tray.
When the tray has been in oven for 15 minutes, bring out the tray and be careful as the oil will be piping hot. Gently and carefully pour the batter into each mould to the top, and put straight back into the oven at around 200 degrees for 20/25 minutes until golden brown. Do not open the oven until the Yorkshire Puddings are done, this is very important!
Once done take out the oven and serve immediately with thick smooth gravy.
Here you have it, our take on the Yorkshire Pudding with an Italian twist.
Give this a try and you will never go back to normal Yorkshire Puddings again.