I have a confession to make.
I am nearly always disappointed in my Yorkshire puddings. Disappointed to the extent that I very rarely make them.
I have a sneaking suspicion that it is something to do with having a gas oven, as I have made amazing, towering, magnificent Yorkshire puddings when using someone else’s kitchen and electric oven. So for now I simply do not make them when I am at home.
Despite their name Yorkshire puddings are usually served with a roast – and for me they are an essential addition to a joint of beef, although for some reason I do not tend to make them when roasting other meats.
In a bid to emulate the American tradition of popovers* – which are mini Yorkshire puddings, baked in a straight sided muffin pan and risen to towering magnificence – and usually served sweet I have used the classic combination of frozen berries and white chocolate sauce to fill a piping hot Yorkshire pudding. A perfect light, low effort pudding for Mothering Sunday this weekend.
(*for more popover recipes I recommend a visit to the Popover Project at Doughmesstic)
I used Aunt Bessie’s ready made frozen Yorkshire puddings here and was astonished at how good they are. Thin, crispy and light and ready after just 4 minutes in a hot oven. Really really very good indeed and certainly one to try if you, like me, are disappointed by your home made Yorkshire puddings.
Recipe: Yorkshire Puddings with Frozen Berries & White Chocolate Sauce
- 300 g mixed berries – I used a mixture of raspberries and blueberries
- 100 ml double cream
- 100 g white chocolate
- 4 – 8 Aunt Bessie’s Golden Yorkshire Puddings (Or make your own in a cupcake pan)
- Put the berries in the freezer about an hour before serving – you want them icy cold, but not completely solid
- Preheat the oven as per the packet instructions.
- Gently heat the cream in a small saucepan to a gentle simmer. Remove from the heat and add the chocolate. Stir well and let it melt into the cream.
- Whilst the chocolate is melting, pop the Yorkshire puddings into the oven for 4 minutes to cook.
- Once the puddings are ready, serve immediately filled with the berries and drizzled with the white chocolate.
Click for more ideas for roast dinners with Aunt Bessie’s .
Commissioned recipe and post for Aunt Bessie’s. All opinions are our own.