Yorkshire Puddings are a traditional English side dish usually eaten as part of a Sunday roast or with sausages and beef/onion gravy. Similar to popovers, it’s like a rich, savoury dinner roll that’s perfect for meals during Thanksgiving or Christmas!
Ingredients: (makes 6-8 puddings in a large muffin tin)
- 4 eggs
- 1½ cup dairy milk
- 1¼ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon of vegetable oil per muffin mold being used
NB: The batter is best prepared with time to let it rest in the refrigerator for about 30 minutes.
Preheat oven to 425°F.
Combine the flour, salt, eggs and milk and whisk together using an electric hand mixer (you can do it by hand too) until the batter is smooth with no lumps.
Put 1 teaspoon of the oil into each muffin mold and heat in the oven until it’s hot and just starting to smoke (I usually oil 6 molds as I don’t tend to get enough batter for more).
Pour the chilled batter into each muffin mold to about ¾ full, it will bubble and hiss, then bake in the oven for about 20 minutes or until well risen, crispy and nicely browned. Don’t open the oven door to check them too often as they may deflate.
Serve as part of your roast dinner or as a side dish for a meal that has a lot of sauce/gravy. I use these for Thanksgiving dinner each year to add a bit of classic British deliciousness to my meal.
If you have a go at this recipe, let me know how it turns out!
Best British Roast Potatoes – Culinary Ginger
The Best Thanksgiving Ideas For 2021 – Country Living