Bilberries and Yorkshire Pudding! It’s true. And it works. And it’s delicious. And – a regional bonus – it’s cheap to make! Very cheap. You can walk up onto the Yorkshire Moors and pick your bilberries for free. And if you don’t know how to make Yorkshire Pudding by now – well, (sighs) – say three ‘Hail Mary’s’ for penance and have a look at Yorkshire Pudding recipe.
This is a recipe from North Yorkshire, and up that end of the region, God bless ’em, they call it Mucky Mouth Pie, even though it’s not a pie, but this is Yorkshire. You can find other ‘Mucky Mouth Pie’ recipes here and there, where normally the bilberries are enclosed in a double layer of sweet pastry – but this one uses Yorkshire Pudding batter.
The sharpness of the bilberries complements the crispy batter of the pudding and it really is worth the effort of picking your wild bilberries – not a five minute job, I can tell you! You can substitute blackcurrants, if you like, but if you can get or pick bilberries, go for them.
The following recipe makes for two medium or one large Yorkshire Puddings, certainly enough for 4 adult appetites. If you like your desserts tart in taste, you can cut the sugar down to three or even two ounces.
- Yorkshire Pudding batter, made from 4 oz (113 g) plain flour, medium egg, and a half pint of milk & water (50/50)
- 8 oz (225 g) bilberries, washed
- 4 oz (113 g) white sugar
- Combine the berries with the sugar, then mix into the batter
- Heat a little vegetable cooking oil or lard in either one large round or square baking tin, or two medium-sized tins, in a hot oven until the fat is very hot
- Add the batter and berry mixture and cook for around 20 minutes for two tins, or 30 minutes for one large tin, until the batter is crispy and golden.
- Serve hot with cream.