Prep Time: 15 minutes
Cooking Time: +- 25 minutes
Serves: 6 - 12
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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 myself 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! Click here to see our latest video!

Yorkie Puds with Creme Fraiche, Smoked Trout & Greens

(makes 8 – 12)
1  1/2 c (375 ml) cake flour
2 Tbs (30 ml) melted butter
3 extra large eggs or 4 large eggs
1 tsp (5 ml) salt
400 – 500 ml milk

2 – 4 Tbs (30 – 60 ml) vegetable oil

Filling (Fills +- 6)
250 ml creme fraiche
handful of chopped dill and chives
zest of 1 lemon
black pepper
100 g smoked trout or salmon ribbons, torn
1 c (250 ml) baby peas, blanched
150 g baby asparagus spears, blanched

Preheat the oven to 200 Degrees Celsius.
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.
Divide the oil into a muffin or Yorkshire pudding pan. 30 ml is enough for 6. 60 ml is enough for +- 12.
Heat for +- 10 minutes.
Pour the batter evenly into the muffin/Yorkie pan. Do not overfill. This batter is enough for 8 – 12 Yorkies.
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.
Meanwhile, combine the creme fraiche with herbs, zest and black pepper.
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!
Garnish with extra dill and serve with extra lemon on the side.
When ready to serve, drizzle with lemon infused extra virgin olive oil. I use Willow Creek, of course.


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