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:

  1. Take a pudding and scoop/spoon ice cream into the well of the pud, two scoops should do it.
  2. Pour the fresh, hot espresso shot over the ice cream.
  3. 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