Have you ever had or even heard of Yorkshire Pudding? Yeah, me either until recently. Sam doesn’t like sweets, so I was trying to think of something not sweet to put a candle in for his birthday, and I came up with Yorkshire Puddings… Weird huh? Think again, because these are so amazing! Also, these are traditionally an English side item, so I wanted to try something new to get in the mood for our trip to England this fall. Getting really excited!
The texture is similar to bread pudding, so these are excellent as a sweet or savory treat. You can add raisins or fruit to the center. If you want them to be savory, serve with beef stew or put a sausage in the center to make a Toad in the Hole. Yorkshire Pudding is very versatile, so don’t be afraid to try them. They have very few ingredients and are on the easy side to make, but if you’re not careful like me, you could set the house on fire. So heed the instructions.
So the first step is basically just mixing together the ingredients. Then you have to let the batter sit for a half hour.
Then comes the hard part. You will preheat the oven to 475 F. Add a muffin tin on top of a baking sheet to the top rack of the oven. Let the muffin tin heat with the oven. Then add a spoonful of vegetable oil to each muffin cup. Let the oil heat for about five minutes and then when you’re ready, add batter to each muffin tin. They’ll bubble in all the oil (like in the picture below). Do not overfill! This should make twelve puddings. Then close the door and don’t open it. Constant heat is important for the rising. Let these cook for about 15 minutes.
I used ramekins on a sheet because my muffin tin is silicone and I set off the smoke alarm by trying to heat a silicone muffin tin at 475 F. Make sure you use a metal muffin tin. Second time I made these, there were small fires happening in the bottom of the oven. If this happens, it means you put too much oil in the tin and it’s leaking out. Putting the baking sheet underneath the muffin tin solves this problem as well.
Make sure you serve these while hot. As soon as you remove them from the oven, they begin to sink. I drizzle honey on top as well to give them a little sweetness.
My recipe is taken from Jamie Oliver’s cookbook Food Revolution, which I love and use all the time. I use it for all kinds of dinnner ideas, so I highly recommend this cookbook.
YORKSHIRE PUDDING RECIPE
1 cup flour
3 large eggs
1 1/4 cup milk
a pinch of salt
a pinch of sugar
1 tsp veg oil for each muffin cup
any desired fillings (cooked sausage, fruit, or raisins)
honey for topping (if you like them sweet like me)
In a pitcher or mixing bowl with a spout, whisk together flour, eggs, milk, salt and sugar. Let sit for thirty minutes.
Preheat the oven to 475 F. Add your muffin tin on a baking sheet to the top rack of the oven to warm. Once oven is heated, add 1 tsp of oil to each muffin cup. Let the oil heat in the oven for five minutes.
Once oil is warm, quickly fill each muffin cup with batter and put back on the top rack on the oven. The batter will bubble because the oil is hot. Close the door quickly and do not open. Let cook for 15 minutes. Remove from oven and serve immediately. Drizzle honey on top if you like them sweet.