Give your batter creation a name – and tell us about your recipe.
Dill & Tang Yorkshire Pudding. I started with the Yorkshire Pudding recipe in The New American Cookbook, a college text my mother used in a home economics course many decades ago. I chose to add prepared mustard, dill seeds, and two kinds of cheese. I’m surprised that it tastes as good as it does, but I’ll stick to carrots, onions, and potatoes as my roast beef accompaniments of choice.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
Possibly try to smooth the surface somewhat before baking and experiment with trying to avoid having cracks form in the center.
Tell us about how you added a Wisconsin twist.
I grated a string cheese and tossed it with the flour. I softened two ounces of cream cheese and stirred that into somewhat warmed milk, along with the prepared mustard, before adding the egg yolks. Dill seed from a relative’s garden went into the flour mixture as well, and more dill "flowerettes" were put on top as garnish.
How did you do?