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.
- 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.
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.