Did you know that in times gone by it was traditional in the North of England for Yorkie puds to be served up at the end of a meal? ⠀ We’ve heard stories of them being topped with anything from thick cream to marmalade, jam, custard or even (like pancakes) a squeeze of lemon and a shake of caster sugar. ⠀
Here, we’re taking inspiration from the Polish Karpatka cake – two layers of choux/Yorkshire-like batter, filled thickly with a creamy custard (and often fruit), finished with a thick dusting of icing sugar. ⠀
We're giving a nod to Yorkshire with a layer of tart forced rhubarb compote, plus thick, cream-enriched custard – perfect for the end of Sunday lunch or something a bit different for afternoon tea. ⠀
As a base, we’ve used Lidl's Great British Food Award-winning Yorkshire Puddings, and we’ve flavoured our custard with award-winning Potion de V vanilla extract. ⠀
Ingredients (makes 4) ⠀
- 4 small to medium Yorkshire puddings – baked
- 300ml milk
- 2 egg yolks
- 50g caster sugar + 100g caster sugar
- 2tsps Potion de V Vanilla Extract
- 2tbsps custard powder
- 300ml whipped double cream
- 250g rhubarb
- 2tsps cornflour
- Sprinkles ⠀
Method
(You can make the fillings 2 days in advance.) ⠀
1. In a bowl, whisk the egg yolks, custard powder, vanilla and sugar. ⠀
2. Warm the milk in a pan – do not let it boil. Pour the warm milk in a stream over the yolk mixture and whisk with a fork to combine. ⠀
3. Wash out the milk pan (any milk solids left in it could curdle and burn) and return the custard mix to it. Cook on a very gentle heat, stirring constantly, until thick. Allow to cool in the fridge. ⠀
4. Toss the rhubarb, 100g sugar and cornflour in a pan. Add a splash of water. Warm on the hob, stirring, until soft and thick. Set aside to cool. ⠀
5. To assemble, spoon the rhubarb equally between the puddings. Fold the cream into the custard and spoon or pipe on top. Finish with your decoration of choice.
