Description
Delight in these wild mushroom Yorkshire puddings, a savory twist on a British classic featuring flavorful porcini-infused batter that produces light, fluffy puddings perfect as a unique side or appetizer.
Ingredients
Scale
Milk and Mushrooms
- 250ml whole milk
- 30g dried porcini mushrooms, finely chopped
Batter
- 150g plain flour
- 4 large eggs
- Sunflower oil, for cooking
- Salt and pepper, to season
Instructions
- Prepare the flavored milk: Pour the whole milk into a saucepan with the finely chopped dried porcini mushrooms. Bring the mixture to a boil, then reduce to a simmer for 1 minute. Remove from heat and allow to cool completely. Strain the milk to remove all mushroom pieces, pressing gently to extract excess liquid. Set both the strained milk and mushrooms aside.
- Make the batter: In a mixing bowl, tip in the plain flour. Beat in the eggs until the mixture is smooth and consistent. Gradually incorporate the porcini-flavored milk while continuing to beat, ensuring the batter is completely lump-free. Stir in the soaked mushrooms and season with salt and pepper to taste. The batter can be prepared one day ahead; keep refrigerated and stir well before cooking.
- Preheat and oil tins: Preheat the oven to 230°C (210°C fan) or gas mark 8. Drizzle sunflower oil evenly into two four-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins if making smaller puddings. Place the tins in the oven for about 10 minutes to get the oil smoking hot.
- Cook puddings: Pour the batter into a jug for easier pouring. Carefully remove the hot, oiled tins from the oven and evenly pour the batter into each hole, filling them appropriately. Return the tins to the oven and bake for 20-25 minutes or until the puddings have risen significantly and turned golden brown.
- Serve and store: Serve the Yorkshire puddings immediately for best texture and flavor. They can also be cooled completely and frozen for up to one month for later use.
Notes
- Ensure the oil is very hot before adding the batter to guarantee a good rise and crisp exterior.
- The batter can be made up to 24 hours in advance and refrigerated; stir well before baking.
- If using muffin tins, expect smaller Yorkshire puddings but a greater quantity.
- Freezing leftovers is an excellent way to enjoy these puddings later; reheat in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: British
Keywords: Yorkshire puddings, wild mushroom, porcini, savory puddings, British side dish, baked puddings
