Yorkshire Pudding Dessert

There are times when you just need stodge. The kind that comforts you, fills up to the brim and send you in a content food induced stupor.

At times like these there’s a choice between sweet and savoury – something like chips or cake – but what if you need both? Well step right this way possums as I have just the recipe for you…YORKSHIRE PUDDING ICE CREAM SUNDAE! Yes you did read that right and it is just about one of the yummiest desserts I’ve had in a long time. Inspired by one of our favourite haunts in Scarborough, The Harbour barthe quirky 1950's ice cream parlour on the seafront.
                                           source unknown
The Yorkshire pudding provides the filling, stodgy component of the dessert but when combined with the other ingredients, just wow! It takes on a more doughnut like consistency which reminded me of churros and the slight warmth of the Yorkshire pud helps to melt the ice cream and in turn makes the pud moist and luscious.

Start by getting your oven nice and warm by turning it to 230C/fan 210C/gas 8.
You’ll need to hand
- a non-stick Yorkshire pudding baking tray
- a medium sized bowl
- a whisk

Place your sunflower oil in each of the pudding trays and put in the oven to warm
Then combine the flour, eggs and milk, adding a pinch of salt and whisking until it creates a batter.
Pour evenly into the pudding trays and pop it in the oven for 20-25 minutes trying not to open the door or disturb them.
Once cooked and a nice mix of crispy around the edges and a little soft in the middle, leave them to cool while you prepare the rest of your dessert.
Make sure you’ve got two large sundae glasses or bowls ready.
While still a little warm, tear up the Yorkshire pudding into manageable chunks and start by putting a layer at the bottom of your sundae glass.
Then add a generous scoop of your favourite ice cream on top, followed by a squirt of cream, some chocolate sauce and crush the nuts in a pestle and mortar before adding them to the mix.
Then repeat the process again by adding another layer of Yorkshire pud, ice cream, sauce and cream until you’ve used up all of your ingredients or you’ve run out of room in your sundae glass. Or just create another glass to share with your guests when you’re all groaning that you want more after the first one!
To add the final flourish of gooey deliciousness, crumble half a Cadbury’s flake on top of each sundae and stick the other half in the top.
Finally grab some long spoons and get stuck in

If you really want to push the boat out if you’re planning a romantic meal, you could make a giant Yorkshire pudding and stack the ice cream, cream, sauce and topping inside it, so that you can share it with your sweetie, Lady and the Tramp style.

But be warned, this dessert is so good you probably won’t want to share!
To make the Yorkshire puddings:
- 140g plain flour (this is about 200ml/7fl oz)
- 4 egg
- 200ml milk
- Sunflower oil
For the filling:
- Ice cream of your choice. I used Haagen Daaz Praline and Cream but most flavours work with this dish.
- Squirty cream
- A Cadbury’s flake
- A couple of handfuls of walnuts, almonds and hazlenuts (but feel free to leave these out if you’re not a fan)
- Chocolate sauce or any other flavour that you prefer.

What is your favourite treat when you're craving stodge? Are you a sweet or savoury person?


  1. Genius. My favourite stodge is pear and chocolate crumble. Served warm with clotted cream ice cream.

  2. Mmm, that sounds like really good stodge too! What is the crumble part of it made of?


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