Family and kids, Recipes

Sweet and Chocolatey Yorkshire Pudding

Giant Yorkshire pudding with ice cream, chocolate and berries

This is one of those recipes that once you’ve tried, you’ll never look at a Sunday dinner in the same way again!

Ingredients:

  • 140g plain flour
  • 4 large eggs
  • 200ml milk
  • 1 tsp vanilla extract
  • Vegetable or sunflower oil for the tin
  • Mixed fruits including blueberries and raspberries but feel free to use whatever you like.
  • Ice cream (your favourite brand)
  • Icing sugar to dust

Chocolate Sauce

  • 150g Choc Affair dark chocolate buttons 
  • 25g plant-based butter ( I tend to use the Flora plant-based)
  • 125ml plant-based double cream (I like Elmlea)
  • 1 tbsp caster sugar

Method:

  1. Preheat the oven to 220C/200C fan/gas 7.
  2. Pour enough oil to coat the base of an ovenproof skillet pan, frying pan or tart tin (mine was a large pie dish) and place on the middle shelf to heat up until sizzling.
  3. Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a nice smooth batter.
  4. Pull out the oven tray and pour in the batter – it should sizzle as it hits the pan. Quickly close the oven and leave for 20-25 mins until it looks like a giant Yorkshire pudding and is a deep golden brown colour. Don’t be tempted to open the door too early as it will sink!
  5. To make your chocolate sauce: Melt the chocolate in a heatproof bowl in short bursts in the microwave, then add in the butter, cream and sugar and mix until smooth and glossy. 

Serve the pancake on a plate, or in the pie dish/pan, with large dollops of ice cream, your choice of fruits, a whole load of chocolate sauce and then dust with icing sugar and enjoy.

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About Linda

Linda is the founder of Choc Affair, with a passion for creating wonderfully delicious chocolates, that are ethically made.