It's well established that great charcuterie is secretly paired with specific baked products. This one is a little outside the ordinary and not part of the classic pairing.
Using our exclusive Cinta Cooking Fat gives the pastry an incredible crispness and flavor profile that you won't find anywhere else.
The classic use of the pudding is to wrap it around meat and eat it, almost like a salumi burrito. Extra points if spread some of our Prosciutto Mustard on.
Active time: 60 minutes / makes 6 Yorkshire puddings
4 large eggs
2 cups whole milk (it must be full fat whole milk and cold)
2 cups all purpose flour
2 tablespoons salt
4 tablespoons melted Cinta Cooking Fat (split - two tablespoons for the batter and two for the pre-heated pan)
2 tablespoons salt
- Preheat your oven to 400 degrees Fahrenheit
- Place either a muffin tin (or preferably a 10 inch skillet) into the oven
- Combine the ingredients in a blender on medium speed until smooth
- If you do not have a blender, combine the wet ingredients first, then whisk in the flour in 4 parts and finish with the salt (it is important that the batter is smooth)
- Pro Tip: Pass the hand whisked batter through a fine mesh sieve or cheesecloth to remove the chunks
- Once the batter is made, the pan should be fully heated
- Pour in the remaining two tablespoons of melted fat into the pan or into each muffin tin
- Pour in the batter into the pan or tin
- Quickly place the pan back in heated oven for 20 minutes
- The Pudding is best enjoyed while cooling, not too hot and not too cold
