This Baker Just Transformed Her Leftover Yorkshire Puddings Into Churro-Like Desserts

·1-min read
Photo credit: bhofack2 - Getty Images
Photo credit: bhofack2 - Getty Images

'Tis *almost* the season for turtlenecks and PSLs, which also means it's *almost* the season for weekly roasts and yummy crumbles. Yes! Autumn is very nearly here, and we couldn't be more excited. But if there's one thing we're absolutely thrilled to see returning come autumn time, it's the making (and of course, eating) of many, many Yorkshire puddings.

Now, don't get me wrong — I've been eating Yorkshire puds all throughout summer, and still indulged in a pub roast, or two — but it's never quite the same as when you're in between seasons, it's a little chillier outside, the leaves have fallen and you find yourself beaming at the thought of making your Sunday roast dinner.

For many, there's never an inch of the plate that's not been demolished. But for some, there's occasionally leftovers, including leftover Yorkshires. How do you make them even more appealing to gobble up? (Besides drowning them in gravy...). You churro-fy them.

Spotted on Instagram via @cakeontherun, an account managed by Laura Nightingale, it turns out that one of the best ways to use up your leftover Yorkshire puddings involves rolling them around in a cinnamon sugar mixture, and transforming them into a ready-to-eat dessert.

Not quite convinced? Think of it this way — Yorkshire pudding batter is essentially pancake batter. Pancake batter is somewhat similar to doughnut/churro batter. Thus, cinnamon-sugar Yorkshire puds. The only real difference is the shape. You're welcome!