This lovely British side dish is similar to a popover, and absolutely ideal for miserable days when hot, buttery, light and crispy comfort food is the order of the day. It is traditionally cooked in a large, shallow tin and then cut into squares to be served, often as an accompaniment to a Sunday roast. They have become such a part of the British culinary tradition, they even have their own day of celebration – the first Sunday of February.
Yorkshire Pudding
1-1/3 cup (160 g) all-purpose flour, weighed and then sifted
1/2 tsp coarse Kosher salt
3 large eggs, well beaten
1-1/2 cups (366 g) whole milk
1/3 cup (75 g) salted butter, sliced
1 T dried parsley
1/4 tsp dried rosemary
1/3 tsp dried thyme
Preheat oven to 400°F.
Mix flour, salt, egg and milk together and beat until just mixed.
Place slices of butter in a 9×13 pan and place in the oven to melt the butter. Remove when butter is golden brown (4-5 minutes). It’s very important for the rise that the pan be very hot. Pour in the batter, return to the oven and bake for 40 minutes.
Another tip: Don’t peek, and keep the oven door tightly shut!!
This is fabulous to eat when it’s just come out of the oven, and is traditionally served with sausages or beef.
Recipe from the Branchflower family recipe box
My mom would make a Yorkshire pudding once in a great while when I was younger, and I have elevated the memory of the rich, salty beef broth dripping off the crunchy pastry crust that I’ve always feared I could not replicate it. Perhaps I shall finally give it a try.
Oh you MUST!!! You’ll love it!!