Marie from Sun Prairie, WI
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.
"Pudding for Breakfast?!" - exclaimed my 3 year old when I told her what I was making! I had only ever heard of Yorkshire Pudding in passing and never gave it much thought, assuming that it was a mousse for dessert. When I started exploring what they were, breakfast was the direction my mind immediately went! I researched a few different recipes for Yorkies and they all seemed to have the same basic directions so I went rogue (again) and did my own thing. The pudding itself is fairly basic with eggs, milk, and flour. To my hot pudding tins, I added bacon, garden fresh peppers, garlic scapes, mushrooms, and onions. My intent was to crack the eggs into the top of the puddings and let the oven do the work there, alas, my puddings didn't quite rise how I was expecting and I didn't want the mess, so griddle it was! I certainly was not sure what to expect in the way of taste, but they were absolutely delicious and kid approved! The 3 year old responsible for naming my creation wanted seconds...not sure if it's because it is called pudding or for the taste?! Either way I'll take it as a compliment!
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
Rest/chill your batter was a theme I came across in every recipe. I chilled mine over night and we are very pleased with the flavor and texture of the puddings.
Tell us about how you added a Wisconsin twist.
My Wisconsin twists this week all came in the form of ingredients! I used Stoneridge Bacon, from Wautoma, and Garlic Scapes from my High Meadow Farm CSA located in Jefferson, and garden fresh peppers from my back yard! The eggs are from High Meadow Farm as well!