United Kingdom, Europe · Yorkshire Pudding

Cinnamon-Sugar Mini Yorkies with Berries and Cream

Name: Cinnamon-Sugar Mini Yorkies with Berries and Cream
Cook time: 42 min
Total time: 1 h 12 min
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: Eggs (room temperature) 1; Plain flour 40 g; Milk (room temperature) 60 ml; Sugar (for the batter) 1 tsp; Vanilla extract ¼ tsp; Salt 1 pinch; Cooking oil (½ tsp per muffin cup) 3 tsp; Butter, melted 20 g; Sugar (for the cinnamon sugar) 3 tbsp; Ground cinnamon ¾ tsp; Double cream (at least 35% fat) 100 ml; Greek yogurt 4 tbsp; Icing sugar 2 tsp; Lemon (zest and juice) ½; Frozen mixed berries 150 g; Sugar (for the compote) 2 tsp; Mint leaves (to garnish) to taste

Mini Yorkshire puddings brushed with butter and rolled in cinnamon sugar like churros, filled with lemon yogurt cream and a warm berry compote.

ServingsServes 2

Total cooking time42 min

Resting the batter+ 30 min

DifficultyMedium

About servingsOne egg is the smallest batch, so 1 serving bakes 4 slightly larger puddings in a 12-hole muffin tin; from 2 servings it is 3 per person. The oven stays at 220°C and they bake in one tin, so the time stays the same.

Method

Put the flour, sugar and salt in a bowl, add the eggs and vanilla and mix, then gradually pour in the milk and whisk for to a smooth, thin batter. Rest at room temperature for 30 minutes.
Add in this stepPlain flour 40 gSugar (for the batter) 1 tspSalt 1 pinchEggs (room temperature) 1Vanilla extract ¼ tspMilk (room temperature) 60 ml
Put the frozen berries, sugar and 1 tsp of lemon juice in a 16 cm saucepan and cook over medium heat for , stirring. When some berries have burst and the syrup coats a spoon, turn off the heat and let it cool.
Add in this stepFrozen mixed berries 150 gSugar (for the compote) 2 tspLemon (zest and juice) ⅛
medium heat
Whisk the cold cream with the icing sugar for until it holds soft, floppy peaks. Gently fold in the Greek yogurt and lemon zest and keep in the fridge.
Add in this stepDouble cream (at least 35% fat) 100 mlIcing sugar 2 tspGreek yogurt 4 tbspLemon (zest and juice) 0.4
Heat the oven to 220°C. Put ½ tsp of oil in each of 6 muffin cups and heat in the oven for , until the oil just starts to smoke.
Add in this stepCooking oil (½ tsp per muffin cup) 3 tsp
oven
Take out the tin, quickly pour the batter in until each cup is half full and put it straight back in the oven. Bake at 220°C for . Do not open the door for the first 15 minutes. Take them out when tall and deep golden.
oven
Mix the sugar and cinnamon in a bowl. Brush the hot puddings all over with melted butter and immediately roll them in the cinnamon sugar. Do it within a minute so the sugar sticks.
Add in this stepSugar (for the cinnamon sugar) 3 tbspGround cinnamon ¾ tspButter, melted 20 g
Fill the hollow of each pudding with a spoonful of lemon yogurt cream, top with berry compote, garnish with mint and serve straight away.
Add in this stepMint leaves (to garnish) to taste

Cook's tip

Stop whisking at soft peaks; over-whipped cream turns grainy like butter. The compote can be made a day ahead and chilled. For a shortcut, swap the cream for a scoop of vanilla ice cream.

Cooking it at camp

Carry the batter in a jar and the cream and compote in sealed containers in the cooler. Heat 2 tbsp of oil in a 30 cm Dutch oven with 17 coals on the lid and 8 underneath for 10 minutes, pour in the batter and bake one big pudding for 20 to 25 minutes. As soon as it is out, brush with butter, shower with cinnamon sugar, cut into wedges and top with cream and berries.