This post was created in collaboration with Grana Padano and Prosciutto di San Daniele.
Crunchy Yorkshire puddings! Drool!
Chris asks for them WHENEVER I make a roast dinner (even if it’s not roast beef). But apart from the roast dinner side dish, and the occasional toad-in-the-hole, Yorkshire puddings don’t get a look in.
It’s crazy! So I’m making a stand for the good old Yorkshire Pudding and serving it as the main course.
Made extra special with the addition of fresh chives and parsley, and then cooked in the oven until huge and crispy! (Check out my tips below for Yorkshire pudding secrets)
The Yorkshire puddings are filled with a gooey, cheesy Grana Padano béchamel sauce, and then topped with sunblush tomatoes and served with slices of Prosciutto Di San Daniele and peppery rocket.
Grate a little more Grana Padano on top before serving.
Speaking of which, check out the massive chunk of Grana Padano we’re currently working our way through (such hardship :-))
I won it at a Grana Padano & Prosciutto di San Daniele event that Chris and I attended in London last month.
We heard all about the origins and process for producing Grana Padano & Prosciutto di San Daniele, whilst being fed lots of lovely food, courtesy of celebrity chef Dan Doherty:
Chris also had a go at slicing the Prosciutto di San Daniele – although he kept eating it :
and I may have enjoyed a glass of wine to two….
A really lovely evening, getting totally spoilt!
Back to the recipe. Here are my top tips for perfect Yorkshire puds:
- Get the oil really hot (smoking hot) in the tin.
- Check that your oven is actually getting to 220C/425F (an oven thermometer is a great idea).
- If your oven retains heat well with the door open, pull the rack out and pour in the batter whilst the Yorkshire pudding tin is on the rack.
- If your oven loses heat quickly, use a hob-safe Yorkshire pudding tin and pour the batter in the tin over a high heat – making sure the oven door is shut to retain the heat whilst you’re filling the Yorkshire pudding holes. Then get the tray back into the hot oven.
You’ll end up with perfect Yorkshire puddings, that will rise hugely – all the more space for that Grana Padano béchamel!
Click here for more info on Grana Padano.
Click here for more info on Prosciutto di San Daniele.
The Herby Yorkshire Puddings with Grana Padano Bechamel and Prosciutto Di San Daniele Recipe:
Herby Yorkshire Puddings with Grana Padano Bechamel and Prosciutto Di San Daniele + Video!
- 140 g plain (all purpose) flour
- 4 medium eggs
- 200 ml milk
- 6 tsp lard replace with vegetable oil if you prefer
- Pinch of salt and pepper
- 1 tbsp freshly chopped chives
- 2 tbsp freshly chopped parsley
- 45 g unsalted butter
- 4 tbsp plain (all purpose) flour
- 360 ml milk
- 100 g Grana Padano cheese shaved, using a vegetable peeler
- ½ tsp black pepper
- 30 g rocket leaves
- 140 g sunblush tomatoes, drained and roughly chopped
- 2 tbsp finely grated Grana Padano cheese
- 2 tbsp finely chopped fresh chives
- 12 slices Prosciutto di San Daniele
- Place the flour in a jug and make a well in the centre. Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit. Add in the milk and whisk again until combined. It’s fine if it’s a little bit lumpy.
- Place the jug in the fridge for 30 minutes to chill. This is important to allow the flour granules to swell. Also, cold batter hitting a very hot pan should result in a good rise.
- Preheat the oven to 220C/425F. Add ½ tsp of lard to each hole of a 12-hole metal bun tin. Place in the oven to heat for 10 minutes.
- Take the jug of Yorkshire pudding batter of the fridge, add in a pinch of salt and pepper, the chives and parsley. Stir once more with the whisk.
- Open the oven door, and if safe to do so*, pull out the tray and quickly (be careful, the melted lard will be very hot!), pour the batter into each of the prepared muffin holes. Close the door immediately and cook for 15-20 minutes until risen and golden.
- Now make the béchamel. Melt butter in a medium-sized saucepan. Add the flour and stir with a whisk to combine. It should form into a thick paste. Heat for 1 minute on a medium-high heat whilst stirring. Slowly add the milk, a bit at a time and whisk slowly after each addition to combine and remove any lumps. Continue to stir until the sauce is very thick, then stir in the Grana Padano and black pepper. Taste and add a little salt if you think it needs it.
- When the Yorkshire puddings are ready, remove from the oven and arrange on a large serving plate. Decorate the plate with rocket leaves.
- Spoon the warm béchamel sauce into the Yorkshire puddings, then top with sunblush tomatoes, a sprinkling of Grana Padano and chopped chives.
- Add slices of Prosciutto di San Danielle and serve immediately.
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