Yorkshire pudding is a savory dish typical of traditional British cuisine, particularly from Northern England. Despite its misleading name – “pudding” might make you think of a dessert – it is actually a type of batter cooked in the oven, which puffs up and becomes crispy on the outside and soft on the inside, similar to a soufflé or a popover.
In its original version, it is often served as a side dish with the famous Sunday roast, the Sunday lunch with roast meat, potatoes, and gravy, and it is one of those dishes that encapsulates all the warmth of English family cooking.
From my research to learn more, I discovered that in the UK there is even an actual society dedicated to this iconic dish, the IRSPAI – The International Yorkshire Pudding Appreciation Institute.
Born as a fun initiative but becoming increasingly popular among fans of this comfort food, the IRSPAI promotes the knowledge and experimentation of the pudding in all its variants, also encouraging more contemporary, vegetarian, or creative versions that still respect the original spirit of the Anglo-Saxon recipe.
And it is precisely following this spirit that I tried out this version seen in a magazine: a recipe for Yorkshire pudding with zucchini obviously without meat, lighter, I would say very light!
In this regard, I thought to suggest something that enhances its delicacy and completes the taste VERY VERY LIGHT!
– Roasted tomato coulis: a dash of EVO oil, a pinch of garlic, and cherry tomatoes cooked in a pan and blended.
– Salad with cucumbers and red onion from Tropea.
– Arugula salad dressed with extra virgin olive oil and lemon juice.
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If you like Anglo-Saxon cuisine, you’ll also find other recipes on the blog inspired by the English and American world such as:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups flour
- 4 eggs
- 1 cup milk
- 3 zucchini (cut into ribbons with a mandoline)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
20 cm mold
- Molds
- Mandolines
Let’s prepare an English classic but in the very Italian version with zucchini!
First, I wash and thinly slice the zucchini, placing them in a bowl with a pinch of fine salt and forgetting about them😁.
In a bowl, I mix the flour with the previously beaten eggs, then also add the milk.
I adjust for salt and pepper and mix this fluid batter well.
I grease a 20 cm diameter mold and pour the cream just made, then arrange the zucchini in a spiral, patting them dry from the water that has formed during the resting time.
Now I bake the tray with the zucchini Yorkshire pudding at 375°F (static) baking for about 25 minutes or depending on the characteristics of the home oven.
Very soft and decorative … Bon appétit and happy cooking! Annalisa
Suggestion
The batter has a very basic taste so if you want to enrich the flavor, add your favorite spices!
