Greetings from London!
Yorkshire pudding is an English staple typically served with roast beef and gravy. It’s a light and fluffy biscuit, perfect for soaking up rich delicious gravy. This bee’s knees recipe comes from Under the bubblegumtree.com. Your taste buds will thank you later!
Butternut and Sage Yorkshire Puddings: Makes 6
• 400g butternut squash, peeled and cut into chunks
• 1tsp brown sugar
• 200g plain flour
• 3 eggs
• 300ml milk
• small handful of sage leaves
• salt and pepper
• oil or duck fat
1. Preheat the oven to 200C/180C fan/gas 6. Put the butternut pieces in an oven proof dish, sprinkle with sugar and a drizzle of oil then cover with foil and roast for about an hour until tender.
2. Whilst the butternut is in the oven, make the pudding batter. Place the flour in a bowl and stir in the eggs, then the milk. Whisk vigorously until smooth. Set-aside until ready to cook.
3. Fry the sage leaves in a little oil until crispy then drain on kitchen paper. Puree the cooked butternut in a food processor then pass through a fine sieve. Season generously.
4. Turn up the oven to 220C/200C fan/gas 8. Add half a teaspoon of oil or duck fat to each of the holes in a large muffin tin and heat in the oven for 5 minutes. Stir the butternut puree into the batter then crumble in the crispy sage leaves. Tip the batter into a jug and then quickly pour into the heated tin. Bake for 25-30 minutes until puffed and golden.
*For the bacon and blue cheese version, replace the butternut and sage with four rashers of finely chopped streaky bacon, fried until crisp, and 50g of crumbled blue cheese.