Yorkshire pudding is a delicious baked dish made from a simple batter of flour, eggs, and milk. Traditionally served with roast beef, it can also accompany various meats or vegetables. When cooked with sausages in a large pan, it’s known as “toad in the hole.”
This fluffy side dish is popular in the UK, often enjoyed with rich gravy. In the US, a similar version called popovers can be found. Having been part of English cooking since the 17th century, Yorkshire pudding brings a cozy touch to any meal!
Servings: Makes six good-sized puds.
Ingredients:
4 large eggs
3/4 cup plain flour
1 cup English whole milk
- Preheat oven to 395 F
- Mix all ingredients with a fork.
- Cover and put in the fridge overnight. It is best to leave it in the refrigerator for at least an hour, but you can skip this step if you are short on time.
- Take a 6-cup muffin pan and put a teaspoon of oil in each cup.
- Put the pan in the oven until it starts to smoke—the oil, not the oven—and then remove it from the oven.
- Distribute the mixture evenly and return the pan to the oven.
- Cook for 15 to 20 minutes. They will expand and become brown and crispy on the top edges.
- Remove and serve (usually with roast meat, some veggies, some potatoes, and, most importantly, gravy—the Thanksgiving kind, not the breakfast kind!!).
Listen to the Tradition Café Podcast episode with Mike Strain!
