Un-Affogato-able Yorkshire Puddings
Want to impress with desert? These bad-boys are something altogether different and memorable in the extreme! The well risen puddings make perfect bowls for the classic Italian combination of ice cream and espresso. Blissful.
Un-Affogato-able Yorkshires (makes 12 if you use the Yorkshire Pudding recipe “as is”)
Take the recipe for Yorkshire Puddings and make them with one change – add 10g of sugar to the dry (flour and salt) mixture – this just adds a subtle sweet note to the puddings themselves.
Ingredients You Need:
- Yorkshire Puddings (well risen, crispy and fresh from the oven)
- “Proper” Vanilla Ice Cream
- 1 shot espresso coffee per pudding
Gear You’ll Need:
- Serving dishes
- Ice Cream scoop / large spoon
How To Make It:
- Take a pudding and scoop/spoon ice cream into the well of the pud, two scoops should do it.
- Pour the fresh, hot espresso shot over the ice cream.
- Serve.
WorkTop Tips:
- Take the ice cream out of the freezer 10 minutes before you want to serve.
- Move quickly, especially if you have lots of folks to serve. If you can get a crunchy pud with soft ice cream and hot espresso to the table, you’ll make friends for life, trust me.
- Use the best ice cream you can get, or make your own. I would not recommended “Cornish” style ice creams for this (despite them being lovely!)
- Ensure the espresso is hot when it hits the ice cream, the melting is part of the pleasure of this classic Italian combo.
Wine Pairing:
For these sweet Yorkshires then think about something seriously dark and rich, perhaps a sweet cream Pedro Ximénez sherry or perhaps more espresso on the side with an after dinner mint or two.
Enjoy!
SM
Photo by Edan Cohen on Unsplash