The Yorkshire pudding is a savory dish typical of traditional British cuisine, particularly from Northern England. Despite the name being misleading—”pudding” suggests 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 the original version, it is often served as a side dish for the famous Sunday roast, the traditional Sunday meal with roast meat, potatoes, and gravy, and it is one of those dishes that encapsulates all the warmth of English family cuisine.
From my research to learn more, I discovered that in the UK there is even a specific society dedicated to this iconic dish, the IRSPAI – The International Yorkshire Pudding Appreciation Institute.
Initially a humorous initiative, it has become increasingly popular among devotees of this comfort food. The IRSPAI promotes the knowledge and experimentation of pudding in all its variations, also encouraging more modern, vegetarian, or creative versions that still respect the original Anglo-Saxon recipe spirit.
And it was following this spirit that I tried this preparation seen in a magazine: a recipe for zucchini Yorkshire pudding that is obviously meat-free, lighter, and I dare say very light!
To this end, I thought of suggesting something that would enhance its delicacy and complete the VERY LIGHT taste!
– Roasted tomato coulis: a dash of EVO oil, a hint of garlic, and cherry tomatoes cooked in a pan and blended.
– Salad with cucumbers and red Tropea onion.
– Arugula salad dressed with extra virgin olive oil and lemon juice.
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If you like Anglo-Saxon cuisine, you can find other recipes inspired by the English and American world on the blog such as:
- Difficulty: Easy
- Cost: Economical
- 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 (sliced into ribbons with a mandoline)
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Let’s prepare a classic English dish in an all-Italian version with zucchini!
First, I wash and thinly slice the zucchini, putting 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 add the milk.
I adjust the salt and pepper and blend this fluid batter well.
I grease a 20 cm (8 inches) diameter mold and pour the freshly made batter into it, then arrange the zucchini rings, patted dry from the vegetable water that formed during the resting time.
Now I bake the pan with the zucchini Yorkshire pudding at 375°F (static) for about 25 minutes, or depending on your oven’s specifications.
Soft and picturesque … Enjoy your meal and happy cooking! Annalisa
Suggestion
The batter has a very basic taste, so if you want to enrich the flavor, add spices to your liking!
