Yorkshire Puddings
Time: 1 hr | Difficulty: 3/5 | Recommendation: Sunday dinner or brunch
Yorkshire puds are so delicious! They puff up beautifully in a super hot oven, so that you get these fluffy pastries with little openings in the middle that can be stuffed with potatoes, mushrooms, gravy, leeks, sausage, eggs…and so much more. They’re great if you want a Sunday dinner project, or for a slow weekend brunch situation. And, you can either make a bunch for a crowd with all the fillings spread around, or you can make just a few for yourself, and have a big feast for one! The recipe below makes two puddings, which, depending on how many sides you make, is probably perfect for one person. Or, scale up the batter by two, and you might even have some for leftovers—you can just warm them up in the microwave the next day, and they retain all their fluffiness!
Ingredients/Tools:
One egg, beaten
50ml flour
50 ml milk
Salt
Vegetable oil
Measuring cup
Muffin tin
Method:
Mix the egg and flour, then add in the milk and salt. Whisk really well, until it’s nice and smooth. Transfer to a measuring cup, and let it rest while you make your sides.
After at least a half hour of resting, heat your oven to 400°. Pour about a teaspoon of oil in two of the muffin rounds, and put the pan in the oven.
When the oil is hot (you’ll be able to smell it when you open the oven door), quickly take out the pan, and quickly pour the batter into the two muffin rounds. Put it back in the oven as fast as you can! Bake for about 15-20 minutes, trying not to open the oven until the very very end. Serve with your sides right away, since they’ll start to lose volume as soon as they come out from the heat!
Need some ideas for fillings? Check out these recipes:
Breakfast potatoes
If you use this as a filling, you can peel and boil the potatoes as the pudding batter is resting, then put them in the oven when you put in the muffin tin with the oil.
Onion gravy
Start making this before you do everything else, and it should be ready to go by the time the puddings are out of the oven!
Leek cream sauce
This is like a gravy, but lighter and cream-based! It’s perfect for filling the puds. You can also do it on the stove while the puddings are in the oven, so things don’t get too crowded.