No longer a side dish — make Yorkshire puddings the main event with these herby puddings filled with cheesy béchamel and sunblush tomatoes!
This post was created in collaboration with Grana Padano and Prosciutto di San Daniele.
Crispy, golden Yorkshire puddings that can stand alone as a satisfying main course — filled with a silky Grana Padano béchamel, topped with sunblush tomatoes, slices of Prosciutto di San Daniele and peppery rocket. These herby puddings get a boost from fresh chives and parsley and are baked until huge and crisp so there’s plenty of room for the cheesy filling.
Normally reserved for roast dinners or the odd toad-in-the-hole, Yorkshire puddings deserve more credit. Here I’m giving them centre stage, and adding a rich, cheesy béchamel to turn them into something special. Grate a little extra Grana Padano over the finished puddings for a nutty finish.
I won a huge wheel of Grana Padano at an event hosted by Grana Padano and Prosciutto di San Daniele in London. It was a fun evening learning about the production of both products while sampling delicious food prepared by chef Dan Doherty.
It was a lovely evening — we were well fed and a little spoiled. Back to the recipe: here are my top tips for perfect Yorkshire puddings:
- Get the oil or lard smoking hot in the tin before adding the batter.
- Verify your oven reaches 220°C/425°F — an oven thermometer helps.
- If your oven holds heat well with the door open, pull the rack out and pour the batter into the hot tin while it’s on the rack.
- If your oven loses heat quickly, use a hob-safe tin: heat on the hob, pour in the batter quickly, then immediately return the tray to the hot oven to retain heat.
Follow these steps and your puddings should rise impressively, creating plenty of room for the Grana Padano béchamel.
Click here for more info on Grana Padano.
Click here for more info on Prosciutto di San Daniele.
The Herby Yorkshire Puddings with Grana Padano Bechamel and Prosciutto Di San Daniele Recipe:
Herby Yorkshire Puddings with Grana Padano Bechamel and Prosciutto Di San Daniele + Video!
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Ingredients
Yorkshire puddings:
- 140 g plain (all purpose) flour
- 4 medium eggs
- 200 ml milk
- 6 tsp lard replace with vegetable oil if you prefer
- Pinch of salt and pepper
- 1 tbsp freshly chopped chives
- 2 tbsp freshly chopped parsley
Béchamel sauce:
- 45 g unsalted butter
- 4 tbsp plain (all purpose) flour
- 360 ml milk
- 100 g Grana Padano cheese shaved, using a vegetable peeler
- ½ tsp black pepper
Also:
- 30 g rocket leaves
- 140 g sunblush tomatoes, drained and roughly chopped
- 2 tbsp finely grated Grana Padano cheese
- 2 tbsp finely chopped fresh chives
- 12 slices Prosciutto di San Daniele
Instructions
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Place the flour in a jug and make a well in the centre. Add the eggs and whisk, gradually bringing flour into the eggs. Add the milk and whisk until combined — it’s fine if the batter is slightly lumpy.
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Chill the jug in the fridge for 30 minutes. Cold batter hitting a very hot tin helps the puddings rise because it lets the flour granules swell.
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Preheat the oven to 220°C/425°F. Add ½ tsp lard (or oil) to each hole of a 12-hole metal bun tin and heat in the oven for 10 minutes until smoking hot.
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Remove the batter from the fridge, season with a pinch of salt and pepper and stir in the chives and parsley.
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Open the oven and, if safe to do so, pull out the rack. Quickly and carefully pour the batter into each hot muffin hole (the melted lard will be very hot). Close the door and bake for 15–20 minutes until risen and golden.
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Make the béchamel: melt butter in a medium saucepan, stir in the flour to form a thick paste and cook for 1 minute. Gradually whisk in the milk a little at a time to avoid lumps. Continue stirring until very thick, then stir in the shaved Grana Padano and black pepper. Season with salt if needed.
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When the puddings are ready, remove them from the oven and arrange on a large serving plate decorated with rocket leaves.
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Spoon warm béchamel into each Yorkshire pudding, top with sunblush tomatoes, a sprinkle of grated Grana Padano and chopped chives.
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Add slices of Prosciutto di San Daniele and serve immediately.
Video
Notes
Nutritional information is per serving (based on 12 puddings) and is approximate.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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