Have you made Yorkshire Pudding? To be honest, I’d never even heard of it until my son made them during my last visit to his house. When he said he was making Yorkshire Pudding, my first question was “what kind of pudding is that?’ So, I may have been the last person to know that Yorkshire Pudding is not a pudding at all, but a delicious, light and airy roll.
I’d rather not say how many of these I ate at my son’s house! They are one of the best rolls I’ve ever had though and I am a bread lover. I decided to make these for Easter dinner and when I asked my son for the recipe, he told me to Google Gordon Ramsay’s Yorkshire Pudding. I followed the recipe found on food.com for Yorkshire Pudding with a couple of changes.
I used a mixer instead of a blender and it was fine. I also did not have any coarse salt, so I used regular table salt. I substituted 2% milk for the whole milk it called for.
- 4 Large Eggs
- 1 1/2 Cups of 2% Milk
- 1/2 tsp salt
- 1 1/4 cups of All Purpose Flour
- 12 tsp vegetable oil
Combine eggs, milk, flour and salt in a large bowl. Mix with electric mixer until well blended.
Cover and refrigerate for at least 30 minutes.
Pre heat oven to 425.
Put 1 tsp vegetable oil into each section of a muffin pan.
Place muffin pan on the top rack of oven and allow it to get very hot, almost smoking.
Remove pan from oven and immediately spoon the batter into each section 2/3 full.
Return to oven and bake for 15 to 20 minutes.
Do not open oven door while baking.
I baked mine for 15 minutes, looked through the oven door with the light on and continued baking for 3 more minutes.
I used a butter knife to remove them from the pan. They popped out easily.
They were a hit at our Easter Dinner and I’ll definitely be making these again.
Someone please tell me that I was not alone in not knowing that Yorkshire Pudding is a roll! Apparently, these are a traditional English side dish often served with beef and gravy. I’m not sure I would like them that way, but as a roll with some butter on top-they are delicious!
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