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!
taken from CL’s Yorkshire Puddings
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 white
1 tbsp pan drippings from roast
- Preheat oven to 400°. Spray 6 popover cups with nonstick cooking spray. Place ½ tsp of pan drippings in each cup, and set aside.
- Mix flour through egg white in a medium bowl until smooth, then increase mixer speed to high for 15 seconds.
- 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.