This month’s Club members’ recipe challenge is not bread. It is actually one of my all time favourite things to eat – Sourdough Yorkshire Puddings. There are three good reasons to use sourdough when making yorkshire puddings: flavour – they taste even better than the ordinary version; they are easier to digest; and it’s a wonderful way to use up any leftover un-refreshed starter. So forget the beef, forget the sprouts and who cares about the potatoes? The world is so good when you have fabulous Sourdough Yorkshire Puddings and gravy. Please do share your photos to the Facebook page.
My top tip is to get the oil really hot and don’t over mix.
Makes: 9 Yorkshire puddings
Ingredients
- vegetable oil
- 2 large free-range eggs
- 100g plain flour
- 100ml organic whole milk
- 100g leftover sourdough starter
- pinch of fine sea salt
- freshly ground black pepper
Equipment
- 9 hole muffin pan
- Pastry brush
- Large bowl
- Whisk
Method
- Preheat the oven to 225°C/425°F/Gas 9.
- Brush a muffin tin with 2 teaspoons of vegetable oil in each compartment, remembering to brush around each pan to ensure even coverage.
- Place your tray into the oven for 10-12 minutes so the oil gets really hot. It will literally be smoking when you take it out.
- In the meantime, beat the eggs, flour, milk, sourdough starter, salt and pepper together until light and smooth.
- Very carefully remove the muffin tray from the oven and gently pour the batter evenly into the compartments – it will half fill each pan.
- Pop the tray back in the oven to cook for 10-12 minutes until the puddings are risen and golden.
Serve with a classic ‘British Roast Dinner’ – roast meat of your choice, sausage-meat stuffing, roast potatoes, steamed vegetables and gravy. If there are ever any left over (hardly ever), warm them and drizzle with maple syrup and serve with cultured cream! My Cultured Cream recipe can be found on page 72 of ‘The Sourdough School Sweet Baking: Nourishing The Gut & The Mind’.
If you are planning to have roast beef with your Sourdough Yorkshire Puddings, you might like to make Beef Bone Broth with your leftovers. The Savoury Sourdough Pastry for our Sourdough Pastry Beef Pie is also made with leftover sourdough starter.
Click here for Lesson 34 Ideas on what to make or bake with leftover starter
If there are any terms in our recipes that you are unsure about please do use our glossary. We also have a UK to USA glossary to give equivalent names or terms.
In the USA ‘popovers’ are very similar to Yorkshire puddings 🙂
Enjoy!
Vanessa x