Kristin & Marie from Fitchburg, WI
Kristin & Marie 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.
Chicken and Mushroom Yorkshire Pudding. My daughter and I filled our Yorkshire Pudding with sautéed chicken and mushrooms in a cream sauce flavored with fresh sage. I have previously served the chicken in popovers. This was our first attempt at Yorkshire pudding. We used a Gordon Ramsey Pudding Yorkshire recipe. We didn't have the traditional beef drippings to cook the puddings in, so we used bacon grease instead.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
Make a double batch of batter. Once one sees how the first batch puffs up, one can adjust how much batter to add to the muffin tins on the next batch. I did not have time to do this, but wish I had.
Tell us about how you added a Wisconsin twist.
We adapted the recipe from a well-known local restaurant called Quivey's Grove. They have a dish called chicken popover glover. In this dish, the chicken is served in a popover cut in half. I adapted this recipe by using fresh sage from my garden.