Usuba
Yorkshire Puddings with Crispy Sides
Airy buns made from liquid batter, hollow inside. They are cooked in a very hot oven thanks to intense steam generation — the dough rises significantly and bakes quickly on the walls of the molds. Each pudding has a unique shape. Perfect as a side dish for meat dishes or as a base for sweet and savory fillings.
- Total
- 20 min
- Standard serving
- 56.1 g
Ingredients
Total 5
Instructions
- 1
Step 1
Mix eggs with flour and salt, adding a little milk. Stir until smooth consistency.
Gradually pour in the remaining milk, stirring constantly to avoid lumps.
Pour the finished batter into a pitcher for convenient pouring. The batter can be stored in the refrigerator for 1–2 days.
- 2
Step 2
Put a piece of butter in each mold and place them in a preheated 220 °C oven for 5 minutes.
Remove the hot molds and brush their walls with melted butter using a pastry brush.
- 3
Step 3
Quickly pour the batter from the pitcher, filling each mold no more than 2/3 of the way up.
- 4
Step 4
Place the molds in the oven and bake for 30 minutes without opening the door.
- 5
Step 5
Serve the finished puddings warm or cold. Fill them to taste: with a salad of boiled potatoes with pancetta, sun-dried tomatoes and pine nuts, or with peppery greens like arugula or leaf mustard.
For a sweet version, add 20 g of sugar to the dough — at high temperature it will caramelize and give the baked goods a pleasant taste.
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