Yorkshire v Derbyshire – Forget the competition. Merge the two!
Originally created for a food demo we did at the 2013 Bakewell Baking Festival, The Yorkshire Bakewell pudding as been the highlight of the demos I’ve done ever since.
The food educated among you might realise that it bears a striking resemblance to the French dish ‘Clafoutis’ (we were inspired by Garrett McCord who submitted the recipe to SimplyRecipes.com), and you’d be right, but I’ll be honest, this taste’s much better! (We would say that.)
I normally serve the Yorkshire Bakewell pudding with salted caramel, the recipe for which I borrowed from Annika, who I met while involved in ITV’s Food Glorious Food. Annika also runs a food blog called Annika’s Apron. Yummy!
I’ve been meaning to share this recipe for such a long time.We’ve had some great feedback from those that have had the pleasure of tasting it. Some have even begged me for the recipe – so here it finally is!
INGREDIENTS – Yorkshire Bakewell Pudding
- 450g of fresh sweet cherries halved
- 2 tablespoons of toasted flaked almonds
- 3 eggs
- 200g of sugar
- 1 tablespoon of brown sugar
- 75g plain flour, sifted
- 1/8 teaspoon of salt
- 240ml of milk
- 2 teaspoons of Amaretto
- 1 1/2 teaspoons of vanilla extract
- Icing sugar for dusting
- Preheat the oven to 180c. Butter and lightly flour a 9X9 or 10X7 baking dish. Toss in the cherries and almonds.
- Whisk the eggs, sugars, salt, and flour together until smooth.
- Add the milk, Amaretto and vanilla extract. Whisk until smooth. Pour into the baking dish.
- Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool.
- When cool dust the clafoutis with powdered sugar.
INGREDIENTS – Salted Caramel
- 100g of good butter
- 200g caster sugar
- 4 tbsp of golden syrup
- 150ml extra thick double cream
- 2 tsp Maldon sea salt
- 4 1/2 tsp of good bourbon
- 1 tbsp vanilla paste with seeds
- Melt the sugar and butter together in a pan until it begins to caramelize and turn golden,
- Add the golden syrup and swirl the pan until the sugar is fully melted (do not stir it you will create sugar crystals).
- When the sugar and golden syrup is a toffee brown add the cream and stir like crazy, add the salt and vanilla and cook and stir until combined.
- Remove the sauce from the heat and add the bourbon immediately, you do not want to cook it as it will burn the alcohol off and defeats the object of the bourbon flavour.
- Allow to cool to thicken and serve on everything.