Yorkie Puds with Creme Fraiche, Smoked Trout & Greens

While the peeps in the UK will be enjoying their roasts and Yorkshire Puds smothered in gravy this time of year (actually throughout the year, lol), I thought I'd pay homage to the yorkies I enjoyed so very much whilst living in London many moons ago. Since we're in the peak of a blistering hot summer in SA, I chose to do something fresh and light[er]. These guys are perfect for festive season entertaining! And so easy. Popped Red Balloon Productions and I put together a video for this recipe. We've had such great feedback wrt our videos, thanks guys, we'll try our best to keep ém coming in 2018!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Servings 6 +


Batter (makes 8 - 12)

  • 1 1/2 c (375 ml) cake flour
  • 2 Tbs (30 ml) melted butter
  • 3 extra large eggs or 4 large eggs
  • 1 tsp (5 ml) salt
  • 400 - 500 ml milk
  • 2 - 4 Tbs (30 - 60 ml) vegetable oil

Filling (Fills +- 6)

  • 250 ml creme fraiche
  • handful of chopped dill and chives
  • zest of 1 lemon
  • black pepper
  • 100 g smoked trout or salmon ribbons torn
  • 1 c (250 ml) baby peas, blanched
  • 150 g baby asparagus spears blanched


  • Preheat the oven to 200 Degrees Celsius.
  • Add the cake flour, melted butter, eggs, salt and milk to a bowl and whisk until smooth and the consistency of a pancake batter. Add more milk if needed.
  • Divide the oil into a muffin or Yorkshire pudding pan. 30 ml is enough for 6. 60 ml is enough for +- 12.
  • Heat for +- 10 minutes.
  • Pour the batter evenly into the muffin/Yorkie pan. Do not overfill. This batter is enough for 8 - 12 Yorkies.
  • Bake at 190 Degrees Celsius for +- 25 minutes. Leave in the oven at 160 Degrees Celsius to dry out a bit longer if need be. They should be puffed up and golden. Crispy on the outside, yet soft and tender.
  • Meanwhile, combine the creme fraiche with herbs, zest and black pepper.
  • Spoon this mixture into your Yorkshire puds and top with trout ribbons, peas and asparagus. This filling is enough for 6, feel free to double up!
  • Garnish with extra dill and serve with extra lemon on the side.
  • When ready to serve, drizzle with lemon-infused extra virgin olive oil. I use Willow Creek, of course.


Tried this recipe?Let us know how it was!