Cookie Dough Yorkshire Puds

Cookie dough Yorkshires just broke Sunday roasts forever

30 minutes prep

30 minutes cook

Serves 6-8

Twisted

Ingredients

Yorkshire puddings:

140 gplain flour

4 large eggs

200 mlmilk

1 tbspsugar

½ tspvanilla extract

pinch of salt

vegetable oil or butter (for the tin)

vanilla icecream

caramel sauce

Cookie dough:

100 g unsalted butter (soft)

80 gbrown sugar

40 gwhite sugar

1 egg yolk

150 gplain flour

pinch of salt

100 gchocolate chips

Golden, fluffy Yorkshire puddings encasing soft, gooey chocolate chip cookie dough, served with a scoop of vanilla ice cream and a drizzle of hot caramel sauce. Completely heathenous and completely delicious.

Method

Make the cookie dough by creaming the butter, brown sugar, and white sugar together until smooth. Mix in the egg yolk, then add the flour, salt, and chocolate chips and stir until a dough forms. Roll into small marble-sized balls and place in the freezer for 30 minutes.

In a bowl, whisk together the flour, eggs, milk, sugar, vanilla, and salt until smooth, then leave to rest for 30 minutes.

Preheat the oven to 220°C (200°C fan) and add a small amount of oil or butter into each hole of a muffin or Yorkshire pudding tin. Place the tin in the oven for 10 minutes until the fat is very hot and starting to smoke.

Carefully remove the tin and quickly pour the batter into each hole so they are about halfway full. Drop a 5-6 frozen cookie dough ball into the centre of each. Return the tin to the oven immediately and bake for 20 minutes without opening the oven door.

Remove once puffed and golden, then serve warm with icing sugar, ice cream, or a drizzle of caramel if you like.