wild mushroom Yorkshire pudding
Add some extra oomph to your Yorkshire puddings by flavoring milk with wild mushrooms. This can be made ahead of time and kept in the freezer until the day you serve.
- Prep: 5 mins
- Cook:25 mins
- Easy
Ingredients
Wild mushroom Yorkshire puddings Method
Step: 1 Take a saucepan, tip into the milk with the mushrooms, and bring to a boil. Bubble for 1 minute, now take off from the heat and let it cool completely. Strain well the milk, pressing down on the mushrooms to squash out any extra liquid, and put aside the milk and the mushrooms.
Step: 2 For the batter, in a bowl tip the flour and beat in the eggs until smooth. Little by little add the flavoured milk and carry on beating till the mixture becomes completely lump-free. Mix in the soaked mushrooms and season. (You can make this a day ahead and kept covered in the fridge) give a good stir to the batter before cooking.
Step: 3 Warm up oven to 230C/210C fan/gas 8. Spray a little oil evenly into two four-hole Yorkshire pudding tins (or two 12-hole non-stick muffin tins to make 24 small puddings) and set in the oven for about 10 minutes to heat through. Spill the batter into a jug and take out the hot, oiled tins from the oven. Carefully and evenly spill the batter into holes. Put back the tins in the oven and leave for about 20-25 minutes till the puddings have puffed up and browned. Now serve immediately. This can be cooled, and then frozen for about one month.
