Behold, the magnificent Yorkshire Pudding in all its goldeny gooey might and pomp! Bow before the pudding!
Pudding you say? I’m in. Don’t get too excited, this isn’t dessert. No, actually, do get excited, because this savory English side dish is good enough to skip dessert over altogether. Typically served as a side dish on the infamous English Sunday roast dinner, these batter puffed ‘puddings’ can be the curse of many an excited weekend chef. While the ingredients might be simple, the end results can be maddeningly diverse; light and fluffy one week, dense and crisp the next.
The real trick to a good Yorkshire Pudding is a hot oven. And more specifically than that, hot oil. A great Yorkshire Pudding starts life as soon as the air pocketed batter hits a light splash of bubbling hot oil. Shoved rapidly into a hot oven, the batter quickly rises and forms the perfect tool for scooping gravy.
The following Yorkshire Pudding Recipe calls for a standard Nonstick 12-Cup Muffin Pan.
Vegetable oil: 1-2 tbsp
Egg: 1 large
Plain flour: half a cup
Milk: half a cup
2. Cover batter and place in a refrigerator for at least one hour but two or three hours is fine
3. Preheat the oven to 450 degrees
4. Fill each compartment of muffin tin with small drizzle of vegetable oil. If you’re feeling particularly British and cholesterol fearless go ahead and use drippings from a roasted meat
5. Place tin on the upper rack of the oven for 5-10 minutes until oil gets hot
6. Now you need to act fast
7. Quickly remove the tin from the oven, close oven door.
8. Working quickly, drop an equal amount of batter into each compartment and hurry the tin back to top rack of the oven and close
9. Leave for at least 15 minutes until puddings rise. DO NOT open the door during the rise phase. If the oven isn’t hot enough, the oil isn’t hot enough, the planets are out of alignment or you disturb the Yorkshires too early they may fail to rise or collapse mid-rise.
10. Yorkshires should be ready after 20 minutes or slightly longer depending on your preference. Remove from oven sooner for a softer finish or longer for crisper crust. Either way, always serve with gravy!
by Stuart Melling published: