Ingredients for 7 puddings:
(using a muffin tray)
200 ml whole milk
200 g all-purpose flour
pinch of salt
For the creamy mushroom sauce:
400 g chestnut mushrooms
100 ml single cream
2/3 cloves garlic
salt and pepper
a handful of parsley
(from my garden)
How to make it:
- Crack the eggs into a measuring cup and add the same amount of milk. 4 eggs should be approximately 200 ml so add 200 ml milk.
- Add 200 g of flour and a pinch of salt.
- Preheat the oven to 180°C and place the muffin tray in to get hot.
- When the muffin tray is very hot take it out and fill seven sections with 1/3 of oil. Bring back in the oven for at least 5 more minutes or until smoking hot. IMPORTANT!
- Take the tray out and quickly pour the batter mixture into each of the seven sections, leaving about 5 mm below the edge. The batter is heavier than the oil and should go under the oil. It a good idea to place an additional tray underneath to catch the excess oil.
- Bake for 20 minutes. Do NOT open the oven door under any circumstances! (Unless there is a fire of course 🙂 ) Otherwise the puddings will deflate.
How to make creamy mushrooms sauce:
- Brush the mushrooms with a dry soft brush to remove the dirt. Do not wash as they will soak the water.
- Add some oil in a pan and place over medium heat.
- Fry mushrooms and the whole cloves of garlic for 2-3 minutes or until golden brown.
- Remove from heat and while the pan is still hot add the cream and sprinkle with some salt, pepper, and parsley.
Some other ideas how to serve Yorkshire pudding:
- As a first course, it can be served with onion gravy.
- For a main course, it is often served with beef and gravy and is part of the traditional Sunday roast
- Can also be filled with foods such as bangers and mash to make a meal.
- Jam and sugar can be added instead if served as a dessert.