Yorkshire Puddings

Submitted by Izy Hossack

"Not a dessert but a savoury accompaniment to a roast dinner. These are akin to popovers but are exclusively savoury and perfect for mopping up gravy!"

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 12 Yorkshire puddings

ingredients

• 1 cup and 2 tbsp all-purpose flour
• 4 eggs
• 3⁄4 cup plus 1 tbsp milk
• 1⁄4 teaspoon salt
• 1⁄4 cup vegetable oil

directions

1. Preheat the oven to 450 degrees F. Pour the vegetable oil into the holes of a 12-cup muffin tin and place into the oven for 10 minutes so that the oil gets nice and hot.
2. In a jug, mix the eggs, milk and salt until smooth. Add in the flour and use a whisk to stir until smooth (you can also just blend everything together in a blender to make a smooth batter if you prefer).
3. Quickly pull the muffin tin from the oven and pour the batter in equally among the cups. Return to the oven and bake for 20-25 minutes until super puffed and golden.

Reviews

[whrlwind]

These are exactly mini Dutch Babies. Hollow inside. Leftovers are perfect for reheating in the oven for a Dutch Baby breakfast, with syrup, jam, and/or apple butter. The huge quantity of oil made a MESS of my muffin tin that I cannot clean off. Next time I'll only use pea-size piece of lard, drippings, or 1/2 tsp veg or flavored oil. I will try 3 eggs instead of 4. And, I'll try adding cooked/chopped bacon and sage, or maybe other seasonings, to actually be savory, and maybe some cheese. We Americans need to remember that a British "pudding" is not a creamy American dessert pudding, but a popover or roll. It was an interesting recipe to start with.