St George’s Day Yorkshire Puddings

 

Doesn’t everyone like a Yorkshire Pudding?

 

Ok … I admit that I’m biased, having been brought up in Yorkshire, and that we didn’t just have them with the traditional roast beef … but with any roast, sausages and, an acquired taste I have to admit, jam or golden syrup!

 

Since having bariatric surgery they have been somewhat off the radar because I prefer to fill my pouch with the meat and vegetables rather than the accompaniments but now and again I might try a small one. What has often put me off has been that the authentic recipe uses beef dripping (often now oil) for the cooking … bit too high fat for my liking and the extra calories never seem worth it. However, after seeing quite a few postings recently of roast dinners with a cheeky little Yorkshire pud perched atop or on the side I started to think if this traditional recipe could be given the bariatric makeover.

 

Well the good news is that it can and the resulting crisp and light puds can come back onto the menu more often. The secret (if it can be called that) is to use a low-fat spray as outlined below. The puddings are ideally served crisp and warm straight from the oven …. don’t let them hang around for too long.

 

Try them with your traditional Sunday roast tomorrow or why not try making them for a St George’s Day treat on Tuesday 23rd April? We shall ring the changes here somewhat this year at www.bariatriccookery.com by serving them as a light lunch or supper dish filled with a creamy herb or horseradish mixture and topped with Parma ham (the best of English cooking with an Italian twist?)  Garnished with some new season fresh watercress/arugula it has all the makings of a memorable meal.

 

ST GEORGE’S DAY YORKSHIRE PUDDINGS

Ingredients

Metric/US

125g/generous 1 cup plain/all-purpose flour

2 eggs

300 ml/11/4 cups skimmed milk

salt and freshly ground black pepper

low-fat cooking spray

Filling (optional):

3 tbsp half-fat crème fraiche

3 tbsp fat-free Greek yogurt

1 tbsp chopped fresh parsley

1 tbsp snipped chives

2 tsp horseradish sauce (optional)

6 slices Parma ham, halved

watercress/arugula sprigs to garnish

 

Method

1.  Preheat the oven to 220 C/425 F/gas mark 7.

2.  To make the batter, sift the flour into a bowl. Make a well in the centre, crack in the eggs and gradually draw the flour into the egg by beating with a wooden spoon. Gradually add the milk while doing this until all the flour and milk has been incorporated and you have a smooth creamy mixture. Beat very well for a few minutes.

3.  To cook, generously spritz a 12-hole non-stick deep patty pan tray with low-fat cooking spray. Place in the oven for about 2 minutes until very hot. Remove and pour in the prepared batter. SPRITZ THE TOP OF THE BATTER AGAIN WITH LOW-FAT COOKING SPRAY. Return to the oven and cook for 15-20 minutes or until well-risen, crisp and golden.

4.  Meanwhile, mix the crème fraiche with the yogurt, parsley, chives, horseradish sauce (if used) and salt and pepper to taste. Place spoonfuls of this prepared filling into the still warm Yorkshire puddings, top each with half a slice of Parma ham and garnish with watercress/arugula sprigs to garnish. Serve at once.

 

MAKES: 12

WLS PORTION: 1

 

CALORIES PER PUDDING (WITH FILLING): 80

PROTEIN: 5.2g

CARBOHYDRATE: 9.3g

FAT: 2.4g

 

Image courtesy of Parma Ham Consortium