Sweet Yorkshire Pudding for Summer Visitors

August 23rd, 2009 / Comments 3

When friends come for a visit and spend the night breakfast often goes on for an hour or two. We start with cups of tea and coffee, sharing the paper and considering how to spend the day. Breakfast is a cooperative affair, I cook, volunteers set the table and pour the juice, and conversation begins in earnest.

tea+cup+MG+ Sweet Yorkshire Pudding for Summer Visitors

When making breakfast for more than two people, I’d don’t make a traditional breakfast like pancakes, French toast, or individually cooked eggs. Often I make a frittata, a savory Italian omelet, in a cast iron skillet. For breakfast when there are berries in the market, a Sweet Yorkshire Pudding is perfect.

blackberries+04 Sweet Yorkshire Pudding for Summer Visitors

A combination of eggs, milk, and flour, the batter is made in a blender or with an electric mixer and can wait until everyone is awake, showered, coffee’d and ready to eat before it is put into the oven to bake. Half an hour later – Breakfast is served.

Here’s how I made Sweet Yorkshire Pudding.

Strawberries+in+Basket Sweet Yorkshire Pudding for Summer Visitors

Sweet Yorkshire Pudding

I put a stick of unsalted butter into a two-inch deep, nine-by-thirteen inch ceramic baking dish that I put into the oven while I mixed the batter. Any pan will work for this pudding as long as it can hold five quarts and is not more than three inches deep.

Using a blender, I whirled six eggs for one minute and, with the motor running, I gradually added a cup and a half of milk, and then a cup and a half of unbleached flour and whirled it for thirty seconds more. The batter can also be made in a bowl; simply beat eggs until blended, gradually add the milk and flour and beat until well blended. I removed the baking dish from the oven and poured the batter into the melted butter. After baking for 25 minutes, the pudding was spectacular, puffy and well browned. I topped it with a generous sprinkle of sugar and a handful of sliced almonds.

With everyone at the table, I brought the golden pudding to the table and we watched it collapse like a soufflé, before it was cut into four generous servings. Topped with strawberries, blackberries and plain yogurt, this is an easy breakfast.

notes: Peaches, blueberries, or stewed rhubarb are delicious toppers. Bacon or breakfast sausage will add a savory note. To adjust the quantity the proportions are a quarter of a cup of flour and milk for each egg.

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