Yorkshire Pudding
This recipe has been a family favorite for us since my son was born. I got my love of a good Yorkshire pudding from my step mom Rita. Except Rita used the powdered mix you can buy at the grocery store. The same brown packaging as you would buy your brown, chicken, turkey gravies. I think it was Clubhouse.
I never made sense to me as to why she used it, as Rita was an amazing cook, hands down made some real damn good food my friends. So I'm thinking (I know LOL whoa re we kidding LOL) it was purely out of convenience for her. And that I couldn't blame her for (or anyone else for that matter LOL)
So I'm going to share my recipe I use, with all of you today. It isn't time consuming, and you get to make it and stick it in the fridge and let it chill while you go on about your day. I'm so excited to share it with you!
Yorkshire Pudding
The Yorkshire pudding mix can be made 2 or 3 days ahead if you'd like, just keep it in the fridge tightly sealed.
Tips to the recipe
Be sure your muffin tins and oil are piping hot. I mean HOT, like almost smoking, if not smoking. So that when your chilled batter hits, it puffs up and sizzles.
You can easily double or triple the recipe just make sure you have enough tins for all of it.
Treat it like a souffle. DO NOT open your oven door for 22 minutes. Look through the window, by chance if they are a dark golden brown, puffy and you feel they are done before the 22mins hits, then you take them out. Otherwise you don't open that door for all the money in the world. I mean it. They WILL fall and we will all be sad.
You can make these in variety of ways. You can add cooked sausage, or bacon... or both to them before you put them in (Breakfast yorkies!) You can do fruit ones as well. Play with it! They are so good with dinner and gravy, but also delicious with maple syrup and breakfast food.
Ingredients
4 large eggs
1 1/2 cups whole milk (or half coffee cream, half 2%... I find you can play with it)
1/2 teaspoon coarse salt
1 1/4 cups all-purpose flour
4 - 8 tablespoons of oil or beef drippings. (I use avocado oil, olive oil, bacon fat or beef drippings. Friends, you have options here. Just make sure the bottom of your muffin tin has a full coverage of oil. not too much, but that the bottom is fully covered)
Directions
In a blender, or stand mixer combine the eggs, milk, flour and salt. I put the eggs in first and get them beating, I slowly add the flour and milk switching between them until its all been added. I put the salt in last. Make sure this is all blended WELL. Cover tightly and stick in the fridge for a minimum of 1 hour, but you can do it for a few hours and even over night or upto 3 days before use.
When you are ready to make your pudding, preheat your oven to 425F
Put one teaspoon of the oil in each section of your muffin tin. You may need a little more, or a little less depending on the size of your tin. I use an extra large tin, so I use a little more. Put your tray on the top rack of your oven and let it heat up until its so hot, it's almost smoking... If not smoking (GUILTY LOL)
As soon as you pull the tray from the oven pour in the batter to 3/4 full in each section (it should sizzle like I mentioned in the tips) toss some coarse salt on top and stick them back in on the top rack.
Bake these puppies until they are a gorgeous dark golden brown and crisp. DO NOT open the oven door until the end of they will in fact collapse. Remember, souffle.
When you take them out, let them sit in the tin for a minute before you pull them out.
Thank you for sharing my heart with me. I am joyful to share this family recipe with you, and maybe it becomes a staple and family favorite for you too.
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