I had a complete out of body experience eating yorkshire pudding covered in whipped cream and golden syrup.
OH. EM. GEE.
The yorkies, straight out of the oven in all of their puffed up glory, buried under a indecent mound of ice cold whipped cream and then generously drizzled with golden syrup was just beyond words.
It was light as air with the little bit of crispiness and it was creamy and it wasn’t overly sweet (even though I doused it obscenely in syrup), it was just perfect.
I had a moment where I couldn’t even think straight, it was so good.
It’s too bad I couldn’t find my camera when I was eating, otherwise it would have made for a gorgeous photo op.
The hugest key to this — using my baby angelfoodcakie pan, leaving it in the oven at 475F with oil in each well for a REALLY LONG TIME. Like leave it in for about 15 minutes, switch off the heat (I couldn’t stand the smell of the hot oil and I was waiting for a gf to arrive which was probably another good 20 minutes or so) with the pan still inside, then turn it back on to 400F to preheat again and bake for 20 minutes.