Most times these days that I make a roast beef dinner (ie a joint of roast beef with roast potatoes and usually either various other roast vegetables or sometimes something else) I make Yorkshire pudding to go alongside. I wasn’t brought up eating it – it’s a very English meal and not as common in Scotland. However once I moved South, I enjoyed having a roast with Yorkshire pudding as a pub meal now and then. After making it once or twice myself, I could hardly resist making it nearly every time I made roast beef. They just go so well together and Yorkshire pudding is easy to make, too. My son seems to really like them as well – not surprising, I guess, since Yorkshire pudding is a little like bread in many ways and he’d never say no to that.
Celebrating Yorkshire pudding
I’m on a bit of a roll with food holidays at the moment – as you might have noticed, between chili, pork meatballs and school lunches in the last couple weeks. They are proving a nice spark of inspiration, maybe particularly with my slightly sleep-deprived brain where general inspiration is a little trickier to come by. Recently I read that it’s national Yorkshire pudding day today so it seemed only fair to play around with this favorite, too. It seemed a little odd to me having Yorkshire pudding day in the US – I’m not sure if the UK has the same or a different day, plus it’s not exactly an American food so I was a little surprised it’s been honored with a day but I’m going with it anyway as an excuse. Not that I really need one for these, they are delicious.
I had in my mind that Yorkshire pudding would make a great snack or breakfast with a couple of additions and this version with apple and cheddar is a perfect example. Yorkshire pudding is, after all, not so far off ingredients-wise from a pancake and is similar to popovers in the US (in fact I’m not really sure the difference) so adding things in there and eating them at other times than with a roast is not so strange, and definitely works.
How they’re made
These are incredibly easy to make – the Yorkshire pudding batter is only four ingredients that are blended together then the apple and cheddar added – and they bake fairly quickly as well. They are also very versatile as the flavors go with a wide range of things. They are handy to bake and take with you, so they can be anything from breakfast to a snack to a side dish. I’d imagine the apple-cheddar flavor is great with pork dishes, for example. Plus, we had them with beef one time (as I couldn’t resist making them a second time soon after the first) and they worked well with that too. You’ll enjoy them best fresh out of the oven as they quickly soften and shrink. That said, they are still really tasty once they have cooled so you can pack them to take with you too.
These apple and cheddar Yorkshire pudding are so easy and tasty, all you need is an excuse to make them. Which can be pretty much anything, they’re so versatile. They are soft and pillowy with a lovely taste from the cheese and apple coming through. Give them a try and see if like me, you quickly find another excuse to make them again.
A tasty twist on classic Yorkshire pudding, these make a great side or snack.
- 1/2 cup all purpose flour 70g plain flour
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/2 apple small, peeled, cored and diced into small cubes
- 3 tbsp cheddar finely grated - a nice aged one is best
Preheat the oven to 400F/200C.
Generously oil a 6-hole muffin tray and warm it in the oven for a good 15mins (or more). Don't skip this step as they won't work properly without it.
Mix together the flour and salt then add the egg. Whisk in the egg while adding the milk a little at a time and keep whisking gently until you get a smooth batter.
Once the muffin tray has heated, pour the batter equally between the 6 muffin moulds. Then drop in a few pieces of apple into each. Top each one with 1/2tbsp of grated cheddar then put the tray back in the oven and bake for approx 25mins until the Yorkshire puddings are well risen and brown.
Carefully remove them from the tray and serve.