Our Chocolate Yorkshire Pudding Dessert Recipe is very much a work in progress and is in a constant state of revision in order to improve the taste, texture and overall appearance – in the end of we hope to create the perfect Yorkshire dessert featuring the counties greatest side dish!
Safflower or Sunflower oil (or other oil with a high smoking point)
1 bar Green and Blacks dark or milk chocolate, broken into squares (or chocolate buttons)
130 grams plain white flour
20 grams Green and Blacks organic cocoa powder
1½ tbsp unrefined caster sugar
Pinch sea salt
3 large fresh eggs
75 ml milk
75 ml water (or try mineral water)
1 tsp pure vanilla extract
Serve with strawberries, cream and flavoured caster sugar (see below), alternately serve with chocolate ganache (or hot chocolate sauce) and lightly whipped double cream; or caramel sauce drizzled over a little French vanilla ice cream.
Sift the flour, cocoa, sugar and salt into a large baking bowl. Whisk the eggs, milk and vanilla together. Gradually (quite slowly) add wet ingredients to the dry, while whisking or beating, to form a smooth batter. Finally, when the batter is lump free, gradually add sufficient water, while stirring, to achieve a consistency between single and double cream. Cover and rest for 60 minutes in the refrigerator (or at room temperature if preferred).
Preheat oven to 220ºC, (425ºF, gas mark 7).
Add a little oil to each cup of a 12 hole muffin tin, place into the oven. When very hot, pop a square of Green and Blacks chocolate into a cup, immediately pour the batter into the cups, one third full (quickly repeat with remaining cups), place near the top of the preheated oven and bake until well risen and crispy – about 10 to 12 minutes
Serve immediately with the fresh strawberries, cream and flavoured icing sugar sifted over the top.
Strawberries – wash and remove the calyx from the berries, quarter. Drizzle over the juice of 1 lime and sifted icing sugar, to taste. Cover the bowl with clingfilm and refrigerate if you want fresh cold berries, or cook in a small saucepan until the sugar dissolves.
450 grams unrefined granulated sugar
2 vanilla beans (these should be quite sticky and soft)
1. Cut up the vanilla pods, place into the food processor and pulse until finely chopped.
2. Add the sugar, process for two minutes.
3. Sieve to remove any lumps which should be returned to the food processor, process again.
4. Sieve all the sugar together, return to the food processor and blitz until fine, store in sterilised airtight containers.
5. You can, of course, put a vanilla bean into a jar of unrefined caster sugar and leave until the sugar has a lovely subtle soft vanilla flavour. Reuse the vanilla pod.