Sweet Baby Yorkshire Puddings

November 7, 2014

Sweet Baby Yorkshire Puddings

We were eating Sunday lunch, and enjoying some roast beef and Yorkshire puddings, when the brainwave came to me. Yorkshire Puddings shouldn’t be just served as a savory side, when they have the potential to be the best dessert ever.  A small spoonful of sugar would transform these crispy Sunday treats into a decadent sweet pastry.  I knew I couldn’t have been the first one to come up with this magic idea, so I did some research and looked up ‘sweet Yorkshire puddings’. It turns out that Yorkshire puddings are called Popovers in America. Who knew! Popovers are served as both a sweet and savory dish – genius.  They can be served with everything from eggs to ice-cream.

For this recipe, I adapted a classic Delia Smith recipe to make the Yorkshires and added a little sugar. Then instead of savory gravy and creamy potatoes, I served them with a silky  chocolate, orange  ganache and vanilla ice-cream. Whatever you want to call them Yorkshire Puddings / Yorkies / Popovers, these are one seriously good dessert – not just for Sundays either. They are best served warm, straight from the oven.

Sweet Baby Yorkshire Puddings


Makes 6

Yorkshire Puddings

  • 2 tablespoons of oil (vegetable /peanut oil work best- olive oil is too strongly flavored)
  • 75g of all-purpose flour
  • 1 egg, beaten
  • 75ml of milk
  • 55ml of water
  • 25g of sugar

Chocolate Orange Ganache

  • 50g of dark chocolate
  • 60mls of double cream
  • Zest of half an orange, finely grated
  • 2 teaspoons of Cointreau

Sweet Baby Yorkshire Puddings

Sweet Baby Yorkshire Puddings

  1. To make the Yorkshire puddings first preheat the oven to 425 F/ 220 C.
  2. Divide the oil among six compartments of a muffin/ cupcake tray.
  3. Sieve the flour into a large bowl.
  4. Add the egg, and beat well using an electric beaters/ whisk.
  5. Gradually add the milk, water and sugar, beating well with each addition.
  6. Continue beating together until you have a smooth batter, the consistency of thin cream. It should only take a few minutes with electric beaters.
  7. Divide the batter evenly between the 6 oiled compartments of the muffin/cupcake tin.
  8. Place the puddings in the oven for 25-30 minutes.
  9. As the puddings are cooking, you have time to make the ganache.
  10. Melt the chocolate along with the cream in a bowl over a saucepan of boiling water on a low heat.
  11. Once the chocolate has melted, add the orange zest and Cointreau.
  12. Take the sauce off the heat, but leave it in the bowl over the hot water, as this will keep it warm until you are ready to serve.
  13. As soon as the Yorkshire puddings are golden and crispy, remove them from the oven.
  14. Serve the Yorkshire Puddings on a serving dish with the hot ganache sauce and some vanilla ice-cream.

Sweet Baby Yorkshire Puddings


  • Reply Julia November 14, 2014 at 8:02 pm

    Awesome recipe Vicki! Love the chocolate and lemon zest! What restaurant have you had the best Yorkshire pudding? Remember to add it to your Besty List!

  • Reply stastycook November 22, 2014 at 12:50 am

    Thanks Julia!

  • Reply Dbakeca Italia November 26, 2014 at 2:29 pm

    Yummy!!! It looks delicious!

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