Yorkshire Pudding is a classic dish in Great Britain. By tradition, it is made to accompany the Sunday roast beef dinner in England, and is part of their national cuisine. It’s often served with gravy at the beginning of the meal.
Yorkshire Pudding is easy to make, puffs up delightfully, and is best made with some of the drippings from the roasting pan. Once it has cooled, it’s best to eat it cold with butter and jam. It will usually be too dry and crumbly if you try to reheat it.
It can be cooked in a single pan, but here I chose to bake it in muffin tins to make single serving popovers. These look fancy, but I think you’ll find they’re easy and foolproof.
- 4 large eggs (Red Barn Lavender, Ferndale)
- 1 cup milk (Edaleen Dairy, Lynden)
- 1 cup flour (Acme Farms + Kitchen, Bellingham)
- ½ tsp salt
- About 2 Tbsp roast beef, sausage or bacon drippings, or combination of melted butter and vegetable oil (I used drippings from roast beef from Second Wind Farm, Everson)
- Preheat oven to 450 degrees F. Put about half a teaspoon of drippings into the bottom of each cup of a muffin tin. Set aside.
- Break eggs into a 2 cup liquid measure. Note the measurement (should be about 1 cup). Add an equal amount of milk. Whisk eggs and milk together in a bowl, or use hand mixer, until eggs are frothy.
- Whisk together flour and salt in a larger bowl. Pour in the egg mixture and whisk until all lumps are gone and the batter is similar to heavy cream or creamy mashed potatoes. Transfer into a 4 cup liquid measuring cup with a pouring spout.
- When the oven is hot, put the prepared muffin tin in for about 2-3 minutes, just long enough for the oil to get smoking hot. Remove pan from the oven, and carefully pour in the egg mixture to make each cup about ⅓ to ½ full. If the oil was hot enough, you’ll hear a slight sizzle when the batter hits the drippings.
- Bake for about 12 minutes, then reduce heat to 350 degrees F. and continue to bake for another 10 minutes or so until the popovers are golden brown.
Acme Farms + Kitchen CSA, acmefarmsandkitchen.com
Islander, across from ferry dock, Lummi Island
Red Barn Lavender (egg CSA), 3106 Thornton Road, Ferndale