How to Make Yorkshire Pudding

Yorkshire puddings are a fantastic compliment to a Sunday dinner roast. Traditional in Great Britain, the puddings were a way to stretch the small amount of meat families were able to afford. By using drippings from a roast, the pudding batter takes on a savory taste and, when done right, are light puffs of bready goodness. Serve as a side dish as the ultimate English comfort food.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• Muffin tins
• 2 eggs
• 1/2 cup of flour
• 1/2 cup of milk
• Some type of fat (shortening, pan drippings or oil)

1. Combine together the milk, eggs and flour. Mix until smooth. Turn the oven to 350 to 400 degrees F (whatever temperature you’re using for the main course is fine).
2. Prepare tins. This is for individual servings, so using a muffin tin will turn out little puddings. Get the tins piping hot in the oven with a little bit of oil, drippings--whatever you decide--at the bottom of the cups.
3. Fill the tins 1/4 to 1/3 full, return to the oven and bake for 10 to 15 minutes.
4. Remove from oven when set and golden brown. Serve with meal as a starch side dish.

Tips & Warnings

• Top the puddings with gravy or turn them sweet with small bits of dried fruit mixed into the batter.
• Keep an eye on the puddings from outside! Opening the oven door and closing it will change the oven’s temperature and the puddings will fall.