Y is for Yorkshire Pudding

About a year ago, I saw Yorkshire puddings for the first time. Not in person, mind you, but on TV. Claire Robinson of the Food Network’s “5 Ingredient Fix” was preparing a proper Sunday dinner, and she mixed up a batch of these beauties to accompany her roast beef.

 

I forgot about the puffy little puddings until last week when I began searching for a “Y” food. Yams, yogurt, and yellow cake didn’t quite fit the bill, but Yorkshire pudding seemed like the perfect dish.   

 

I printed out a different recipe, still relatively simple, and set out gathering the few ingredients required. The only snag arose when I realized that popover cups must hold more batter than the muffin cups I used, so I ended up with twice as many Yorkshire puddings than I expected! (That also meant they didn’t fully rise the traditional 4 inches… Oops.)

 

Other than that one minor detail, the puddings turned out beautifully—perfectly golden, slightly salty, and absolutely addicting. I actually made them as a surprise side dish when I went home to visit my parents for dinner, and they were gobbled up faster than any chocolate dessert… Completely unheard of at my house!

 

 

Yorkshire Pudding

taken from CL’s Yorkshire Puddings

serves 6

I substituted 1 tbsp of vegetable oil plus ¼ tsp salt for the pan drippings since we weren’t serving a roast. Also, if using a muffin tin instead of popover cups, place ¼ tsp of oil or drippings in each of the 12 muffin cups, and serve 2 Yorkshire puddings per person instead.

1 c. flour

¾ c. 2% milk

1½ tsp sugar

⅛ tsp salt

1 egg

1 egg white

1 tbsp pan drippings from roast

1. Preheat oven to 400°. Spray 6 popover cups with nonstick cooking spray. Place ½ tsp of pan drippings in each cup, and set aside.
2. Mix flour through egg white in a medium bowl until smooth, then increase mixer speed to high for 15 seconds.
3. Once the oven is hot, cook the oil-filled cups for 3 minutes at 400°. Remove from the oven, and evenly distribute the batter between the popover cups. Cook at 400° for 10 minutes, then reduce heat to 350° and continue to cook for an additional 20-25 minutes until the Yorkshire puddings are golden. Serve immediately.