Nadiya Hussain’s Breakfast Yorkie
This sweet breakfast Yorkshire pudding is topped with orange and marmalade, crunchy granola, and dusted generously with icing sugar.
From the book
This is inspired by the German pancakes I had when I was out in Berlin. Texture-wise they were very much like a Yorkshire pudding, but sweet and served with icing sugar and syrup. So, I have recreated my version of exactly what I loved about that breakfast: Yorkshire pudding batter, crisp in places, soft in others, crunchy with granola and zesty with marmalade and oranges.
|2||medium eggs, chilled in the fridge|
|70g||strong white bread flour|
|100ml||whole milk, fridge cold|
|3 tbsp||clarified butter (ghee)|
|40g||granola, without fruit, plus a little extra to sprinkle afterwards|
|For the topping|
|2||large oranges, segmented|
|1 tbsp||icing sugar|
You will need: a hand blender.
Start by making the batter. Add the eggs, flour and milk to a jug and, using a hand blender, whizz the mixture till it is thick, even and lump-free. Give the jug a good few bangs on the worktop to get rid of any air bubbles. Pop the mixture into the fridge for at least 10 minutes, to rest.
Meanwhile, preheat the oven to 240°C/fan 220°C/ gas mark 9 and pop in a 20cm cast-iron pan or cake tin to heat up with the clarified butter. The pan should be hot and the butter should be really very hot before pouring the batter in.
Have the batter and your granola ready. Take the very hot pan out of the oven and leave the oven door open. Pour the batter in, sprinkle on the 40g of granola and bake for 20–25 minutes, till the batter has risen and is crisp and brown around the edges and softer in the centre.
While it’s baking, add the orange segments to a small pan, squeezing out any remaining juice. Add the marmalade and gently warm through.
As soon as the large yorkie is out, spread over the warm orange marmalade and segments, sprinkle on the extra granola, dust with icing sugar and it is ready to eat.