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 Γ©m coming in 2018!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
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!