Bren from Green Bay, WI
Bren participated in Week 4: Batter, and attempted the Yorkshire Pudding Challenge. Let's see how they did!
How do you rate your baking performance?
Give your batter creation a name — and tell us about your recipe.
The Proof is in the Pudding. I baked my creation in the Belgian Farm House set in Heritage Hill State Park. The year we are interpreting is 1905. In an effort to be time period appropriate, I looked for a recipe in The White House Cookbook published in 1899. It had a recipe called "Batter Pudding, Baked." This recipe appeared to be similar to Yorkshire Pudding recipes that I had found. The older recipe was rather vague and I had never baked this before, so I consulted the more modern recipe for specific baking directions and use a combination of the two. My Yorkshire Pudding was created and baked in the farmhouse kitchen using a wood stove.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
Yorkshire Pudding seems so simple, but is deceptively tricky.
Tell us about how you added a Wisconsin twist.
I included a Wisconsin twist by adding currants and fresh basil that I had grown in my garden to the Yorkshire Pudding. The two flavors complimented each other well. Also, I cannot forget to acknowledge the hard work of the Belgian Farm's Wyandotte chickens that obligingly allowed me to use their freshly laid eggs for the challenge. Baking at Heritage Hill's Belgian Farm House adds a special touch to any cooking experience and is my final Wisconsin twist.