Quick smoked chicken Yorkshire pudding
Don’t forget the golden rule: once the puddings are in the oven, do not open the door. Wait until the given cooking time is up.
|½ tsp||Worcestershire sauce|
|1 cup||Flour, sifted|
|2 cm||Oil, or dipping for the pans|
|1||Chicken breast, , smoked and diced|
|2 tsp||Mild mustard|
- Preheat the oven to 220 degC. Whisk all the pudding ingredients together well, except the flour. Then whisk in the flour until the mixture reaches a smooth batter-like consistency.
- Pour melted dripping or oil 1/2cm deep into silicone moulds or muffin tins and place in hot oven. Heat until smoking, then quickly and carefully pour in the batter, filling each mould to no more than three-quarters full.
- Return the moulds or muffin tins to the oven on the middle shelf and cook for 15 minutes, then reduce temperature to 190 degC and cook a further 5 minutes, until bronzed and golden in colour.
- Stir all the chicken filling ingredients together and fill the centre cavities of the still-warm Yorkshire puddings and serve immediately. Should any of the puddings not have cavities, make one using the tip of a small serrated knife.
Cook's tip: We used silicone star-shaped muffin moulds. However, you can use whatever moulds you already have in your kitchen.
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