I’ve been pestering Tim to do something with dulce de leche for months. But he wanted to do something original. I think this does it. And it’s fabulous.
This is great if you’re the kind of person that has six people suddenly descend on you for a proper supper on a school night, when your cupboards are bare. And you’re too polite to tell your guests to bog off.
(Assuming your bare cupboard holds a can of condensed milk, some flour and eggs.)
Dulce de leche is big in South America, also Spain and Portugal. And weirdly, this dish reminds me a little of those fantastic Portuguese custard tarts.
And Yorkshire Pudding is big in Britain, as a savoury, but was originally a pudding.
I like this clashing of continents, clashing of cuisines, to create a new idea.
First, put your can of condensed milk, hidden in the recesses of your larder (ah if we could all have larders again) into a pan and cover completely with water. You’ll need to top it up occasionally with boiling water from a kettle.
Then make your Yorkshire pudding batter, in the way your mum told you. Or ask Delia. Or Heston. (Adding vinegar is good – no one seems to know why – if you do, let us know.)
The batter can stand while the condensed milk transforms into dulce de leche – about 2 hours.
Pour the Yorkshire pudding batter into a Yorkshire pudding pan, which has already been heating some oil, very hot. (Your mum did tell you about that, didn’t she?)
Cook the Yorkshire pudding until well risen, remove from the oven, and spoon some dolce de leche into each pudding, and spoon some around the top of the pudding. This will caramelize further when it goes back in.
Cook for a further 6 minutes at 190c until the dulce de leche starts to caramelise, going quite a dark colour. This will produce lovely crunch and slightly burned flavour.
Tim served this with some mixed berries, some of them smashed and blended into a coulis, with a little water.