This bad boy recipe surprised the hell out of me. I’ve never thought to put anything other than gravy on a Yorkshire pudding, and I’m not one who can stomach the thought of it as a dessert either!
When I came across this idea I got pretty excited. Yorkshire pudding (my favourite component of a Sunday Dinner) with lashings of pesto, mozzarella and prosciutto? Ehem, YES PLEASE! (You’ll remember I’m a big pesto fan from epic recipes such as creamy pesto chicken and mozzarella pesto pasta!)
Pesto Prosciutto Yorkshire Pud Bake Recipe
Here is what you will need to serve 3-4
- 100g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 45g (3 tbsp) Unsalted Butter, room temp
- 4 Eggs, room temp
- 180ml Milk, room temp
- 130g Pesto
- 60g Grated Mozzarella
- 55g Prosciutto, sliced
- 23cm (9″) Square Baking Tin/Dish
Place your baking dish into the oven then preheat to 230°C.
In a large bowl, sift in the flour then add the salt and pepper. Give it a mix.
Melt 2 tbsp (30g) of the butter in a small ramekin in the microwave in 15 second intervals. Beat together the eggs, milk & the melted butter in a jug. Gradually pour the mixture into the flour and whisk constantly. Continue until all the liquid is in the bowl and the batter is nice and smooth.
Remove the baking dish from the oven and throw in the remaining 1 tbsp (15g) of butter.
As soon as it is melted, swill it around then quickly pour in the batter.
Scatter over 2 thirds of the pesto, grated mozzarella and prosciutto then put straight back into the hot oven. Bake for 20 minutes until risen, golden & beautiful.
When you take it out the oven, immediately top with the remaining pesto, mozzarella and sliced prosciutto.
Slice it up and tuck straight in!
Come on, you can’t tell me you’re not tempted by that! Look at it! It’s bloody beautiful. What a marvellous thing this Pesto Prosciutto Yorkshire Pud Bake really is. A brilliant twist on a wonderful British classic. This recipe is definitely a keeper!
I hope you enjoyed the post my lovelies, until next time.