As promised, here is the recipe for the Yorkshire puddings I made with Roast Chicken yesterday. I honestly had to google whether to put the S on the end of pudding, but according to the internet it is Yorkshire pudding if referring to one, but puddings if multiple. Correct me if this is wrong 🙂
If you haven’t had the pleasure of eating Yorkshire pudding before, but have had Dutch baby, it is a similar egg based batter. It is fairly loose and has a consistency a little like pancake batter. The batter is ladled into a hot pan with some oil already heated in it, which helps give this big puffy result you see in the pics.
The resulting pudding is light and fluffy, a bit chewy, with a slightly more dense center. These make an amazing vehicle for gravy. I’m not sure if that is how they are typically eaten, but we used pieces of them to mop up our gravy from the roast chicken. These only have 4 ingredients and they are super quick and easy to make in any standard muffin tin. If you prefer a different side for the chicken and gravy you can also try my buttermilk biscuit recipe here.
Yorkshire Puddings
Ingredients
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 tsp kosher salt
- 1 1/4 cup AP flour
- oil for the pan
Instructions
- Blend the batter well and allow to sit in the fridge for at least 30 minutes. Heat your oven to 425. Place about a tsp of oil in each of the muffin wells in your muffin pan. Place the pan into the preheated oven until the oil is hot enough to start smoking – 5-10 minutes.
- Ladle batter into each muffin well until they are about 3/4 full and all the batter is used. Place into the oven and bake 15-20 min without opening the oven. Watch them after 15 to be sure they don't burn.
- Remove from the oven and serve immediately.