Today, I’m showing you a recipe for Yorkshire Pudding. My favorite dinner to make at the moment (when we can afford to buy the meat) is Roast. Its so ridiculously easy to throw a chunk of beef in the slow cooker, and add a ton of vegetables. But I wanted something more to go with that.
Enter Yorkshire Puddings.
I used to think that they were super hard to make, and because of that, I always just used the little mix you buy in the spice section at the grocery store… and don’t get me wrong, I’m not knocking it, because I will still use it from time to time… Its easy and no-fuss.
Making them yourself is actually really easy. With a few little tips (in no particular order):
- You want the oil in the tins REALLY hot… to the point of smoking
- You want your ingredients at room temperature before you start mixing everything up.
- You want to let the batter rest for at least 20 minutes before you get started
- DO NOT OPEN THE OVEN TO CHECK ON THEM
- See above… it’s really important.
- 4 eggs (room temperature)
- 2 cups Milk (room temperature)
- 2 cups Flour (sifted)
- pinch of salt
- Optional: 1 TBSP of the roast drippings (just adds a little flavor in)
You also need vegetable oil in the muffin tin (1/2 tsp-1 tsp per cup). You can use beef drippings or lard or whatever you feel is more traditional if you want.
Beat the eggs together with the milk until nice and combined. This is your chance to get a lot of air into the mix. Add the salt now, or with the flour, it doesn’t really matter. Its there for a bit of flavor… leave it out if you want.
Add in the flour in 2 or 3 additions, and mix until it is completely mixed in. No lumps.
Cover the bowl and let it sit for at least 20 minutes to rest a bit. Heat up the oven in this waiting time, to 425-450F.
Preheat the muffin tin that has the oil in the cups, for about 5 minutes, or until the oil starts smoking. You want your batter ready to go at this time… so Just before you start, stir in the roast drippings if you choose. It just gives a little more flavor so you don’t just taste egg.
Evenly distribute the batter into the hot oil cups. It will instantly start cooking. Work fast, but avoid getting any batter on the top surface of the muffin tin.
Put it straight into the oven and don’t open it. Bake these for 20 minutes, then check on them through the little window (Use a flashlight to peer in there if you are like me and still haven’t changed the burnt out light in your oven). They still need about 10-15 minutes from here, but this is when I typically turn the oven down to 375-400. You are looking for a nice golden brown top, that has risen up significantly.
When you are pretty sure they are ready, open the door and check on them. If it is too early, they will deflate, but still be pretty delicious. I haven’t had mine deflate, so I probably baked them a little bit too long. BUT they are delicious and great for holding the gravy.
Don’t forget to serve them with gravy. That’s what the hole in the middle is for 😉