I figured out what’s been missing from every roast dinner I’ve ever had. It’s Yorkshire puddings! Yet again I found a reason to love British food culture. These delicious morsels are a baked pudding with a batter consisting of eggs, flour, salt and either milk or water. They are baked in a muffin tins with either oil or the drippings from your roast heated in the tin to help with the rising of a batter that has no raising agent in it. You can also bake them in a square baking dish and create one large pudding instead of individual ones.
Ingredients
- 4 eggs
- 1 cup flour
- 3/4 cup water
- 1 1/2 tsp salt
- 1/2 cup oil
Directions
- Preheat oven to 450 degrees Fahrenheit. In a muffin tin divide half a cup of oil in between all sections. If using a baking dish just pour all the oil in. Heat the oil in the baking dish or muffin tin for about 10 minutes or until it starts smoking.
- While the oil is heating you want to make your batter. You can just chuck all the ingredients into one bowl and whisk until well combined. You don’t want any lumps in your batter.
- When the oil is ready pull your pan out of the oven and quickly put the batter in the tin. It will quickly react to the heat from your oil. That’s helping the eggs in the batter raise your little puddings.
- Bake for 15 minutes until golden brown and well risen. Serve with whatever delicious roast you’ve put together.
If you’re using the drippings from your roast then after the roast is cooked you want to put it on a cutting board to rest. I tend to tent mine with aluminium foil. You then want to dish up your veggies into whatever serving bowl you’ve got. You want to make sure after you pull your roast out you put the temperature of your oven up to 450.
You can make the batter up to an hour ahead of time so that you’re ready when he roast is out to put the puddings in.
Rogue Woman Bakes 