Everyone thinks I’m crazy whenever I suggest these peanut butter Yorkshire puddings but, so far, no one has kept that opinion after trying them! I can’t quite explain why it works, it just does! I’ll happily eat these completely on their own as a kind of savoury sweet dish (a bit like sweet salty popcorn), but they’re also handy if you’re having Sunday lunch and don’t have anything for pudding!
It’s really very simple. You fill the centre of your hot Yorkshire pudding with a couple of large dollops of peanut butter, let it melt into this thick saucy delicacy and you have yourself a marriage made in heaven!
It works with both small Yorkies (you can pick them up and eat them like a canape) or with giant Yorkies as a more substantial pud!
- 2 fluid ounces / 60ml vegetable oil
- 5 ounces / 140g plain flour
- 4 large eggs
- 7 fluid ounces / 200ml whole milk
- pinch of salt
Preheat the oven to 230°C / 446°F (210°C / 410°F fan).
Fill the bottom of each recess of a 12 hole muffin tin with vegetable oil so that you have a layer of oil in each. Place in the oven to heat.
In a mixing bowl, add the flour and beat in the eggs until smooth.
Slowly add the milk, beating all the time until you have a nice, lump free batter.
Add your salt and give a final stir before transferring to a jug (to make it easier to pour).
Remove your muffin tin from the oven and (working quickly) divide the batter evenly between the 12 recesses.
Return to the oven and cook for 20-25 minutes until golden.
Remove and immediately fill each Yorkshire pudding with a generous dollop or two of peanut butter!
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