Yorkshire pudding is a classic British dish. It’s usually seen as a side dish served with a roast beef dinner.
Paul brought me home some braised beef and mashed potatoes from his job. He ate his when he got home, but I wanted to save it for lunch the next day. As I was contemplating this awesome meal, I had a really strong craving for Yorkshire puddings.
I have been contemplating making Yorkshire puddings for a long time. I found a Jamie Oliver video where he breaks down how to make proper Yorkshire puddings. After watching the video and keeping Jamie’s tips in mind, I found a Jamie Oliver inspired recipe.
These babies bake up in less than an hour, and are so good! I don’t have a popover or Yorkshire pudding pan, so I just used a muffin tin, and it still worked just fine.
They are also super easy to make, and only have four ingredients! If you have eggs, flour, milk, and salt, you can make these Yorkshire puddings!
Yield: 12 Yorkshire puddings
1 c. milk
3 eggs, at room temperature
4 oz. (approx. 1 c.) flour
¼ tsp. salt
Preheat oven to 450°F. In a 12-sectioned muffin tin, fill three of the muffin tins on the end with oil. Tip the muffin tin so that the oil flows into the rest of the sections. There should be about 1 centimeter of oil in each tin.
In a large mixing bowl, whisk the eggs together until lightly frothy. Add in the salt and milk, and whisk again. Add the flour, and whisk again until there are no lumps, and the batter coats the back of a spoon.
Let the batter rest for 15 minutes. Put the oil-filled muffin tin on a baking sheet, and place in the preheated oven while the batter rests.
After resting the batter, take the muffin tin out of the oven, and very carefully pour the batter into the oil-filled cavities. Use a spoon to minimize spills between muffin tin cavities.
Once the muffin tin is full, place back into the hot oven for 20 minutes, or until dark golden brown and puffy.