Let me be honest with you for a minute, I’ve been a terrible blogger recently. I’ve hardly posted in the New Year! Now, I could say the reason I’ve been bad about posting is because of the move. Had to pack, clean, fly, unpack, and then for awhile didn’t have internet or anything in my kitchen. So those are excuses, but the real reason is that I’ve spent the last couple weeks playing with my friends. In London I had lots of dinners, drinks, game nights, walks in the park, and blow outs with my friends, And then back in DC I’ve had lunches, and shopping trips, and take out with my friends here. In short, I’ve been having a lot of fun and not really cooking.
Also, it’s worth saying I did a terrible job with British recipes in January. But I do have two more for you, starting with today’s recipe for Yorkshire pudding. Pronounced more like york-sure than york-shire (like shire in Lord of the Rings), this is served along side Sunday roasts and goes perfectly with last month’s recipe for roast beef and homemade gravy. Yorkshire pudding is made from a batter and is kind of bready and is used to sop up gravy. Overall, pretty great.
I first made this recipe to add a slightly British flair to our Christmas menu. I was sort of nervous, but my friend said just make sure not to open the oven during baking and everything should rise and cook perfectly. The batter for this recipe is impossibly wet, truly pourable and I had no idea how it would turn into airy bread! But it does, heat the oil first, then trust the oven and it will rise and bake and work out. Your finished product will have a mild flavor, be airy, and have crispy edges and be sort of soft and squishy in the middle. So easy you can make it all the time.
With this terribly cold weather we’re having here in DC, a comforting Sunday roast sounds like the perfect warming meal. It’s so cold, I need everything to be hearty! You can make your own Sunday roast with these recipes for roast beef or chicken, roasted potatoes, vegetables, lots of gravy, and of course Yorkshire puddings. Enjoy and stay warm!
Oh, one last thing. Anyone know why this is called a pudding when it’s not a dessert?
Adapted from BBC Good Food.
Messy level: Incredibly clean cooking! Mix everything in one bowl then pour into muffin tins. That’s it. To be extra precise (although it makes one more dish), it’s good to transfer the batter from the mixing bowl to a large glass measuring cup. This helps you make sure each Yorkshire pudding is the same size – but you can also just eyeball it if you want.
- 1 cup/140 grams all-purpose flour
- 4 eggs
- 1 cup minus 2 tablespoons/200ml milk
- sunflower oil or vegetable oil, for coating the muffin tin.
- Preheat oven to 440°F/230°C.
- Drizzle some oil in the bottom of 4 holes in your muffin tin. Put the muffin tin in the oven to heat the oil.
- In a large bowl, whisk together the flour and eggs. Mix until smooth.
- Slowly pour in the milk, whisking the entire time to prevent lumps. Stir until you have a completely smooth batter.
- Transfer the batter to a pitcher, or use a large spoon as a ladle for the batter.
- Take the muffin tin out of the oven (or just be careful and open the oven and slide the rack out enough so you can pour). Carefully and evenly pour the batter over the hot oil.
- Put the muffin tin back in the oven and close the door. Cook for 20-25 minutes. Don't open the door! The puddings are done when they are puffed and the edges are browned and crisped.
- Best served immediately and when a little warm.
