|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beloved Yorkshire puddings, similar to popovers and as light and fluffy as soufflés, have been a key dish in traditional British cuisine for many centuries. Originally created to utilize the pan drippings from cooked meats, these bites became a staple in Sunday roasts across the country. This particular recipe is adapted from one of British chef Gordon Ramsay's and will make 12 deliciously moist puddings that you should eat right away while piping hot.
Fatty, chewy, and perfectly browned, Yorkshire puddings used to be served as an appetizer alongside onion gravy, but nowadays are a side dish to the classic roast meal. Although it requires more attention to detail than technical skills, the recipe needs to be followed to a T so the puddings puff up and become golden brown and crispy. As they bake, however, resist the temptation to open the oven to take a peek, or the puddings will collapse; if you must see the magic happening inside of your oven, use the oven light but remember that any cold air will flatten your puddings or impede them from rising. This also means they will deflate shortly after removing from the oven, conserving, however, their delicious flavor and texture.
If needed, make the Yorkshire pudding batter two to three days in advance and keep it in the fridge, covered, until you're ready to bake. Serve with gravy or sausages, or as a side to stews or soups.
4 large eggs
1 1/2 cups whole milk
1/2 teaspoon kosher salt
1 1/4 cups bread flour
1/2 cup roast beef drippings, or vegetable oil
Steps to Make It
Gather the ingredients.
Preheat oven to 425 F. In a blender, place the eggs, milk, and salt.
Carefully add the flour to the blender.
Cover and pulse several times, using a plastic spatula to scrape down the sides. Blend until completely mixed.
Transfer the batter to a large measuring cup and refrigerate for at least 30 minutes. If possible, refrigerate overnight for best results.
Brush the beef drippings or vegetable oil into the bottom of a 12-cup muffin tin. It should come to about 1 teaspoon per muffin cup. Place the muffin tin into the oven for 15 minutes or until the drippings beginning to smoke.
Working very quickly and carefully, remove the tin from the oven and pour the batter into each of the muffin cups until 3/4 full. Place the muffin tin back into the oven on the middle rack.
Bake for 20 minutes until the puddings have risen and are browned. Remove from the oven and serve the puddings immediately.
Whole Pudding and Toad-in-the-Hole
Here are two beautiful takes on the Yorkshire pudding:
- Tyler Florence's Yorkshire pudding: Use 3 eggs and add 3/4 cup of milk. Cut the flour down to 3/4 cup. Sift the flour and salt in a bowl and beat the eggs and milk in a separate bowl. Stir the dry ingredients into the milk mixture until just combined. Add the drippings or oil to a 9-inch pie pan and place in the oven until smoking hot. Carefully pour the batter into the pan and cook for 15 to 20 minutes.
- Toad-in-the-hole: Add 2 teaspoons of whole-grain mustard to the batter and then place halved cooked sausages in the center of each batter-filled muffin tin. Cook as directed.