National Yorkshire Pudding Day | Yorkshire Pudding
Yorkshire Pudding, eh? No, it’s not a Canada thing, it’s just something I hadn’t really heard of before, and I certainly didn’t know how to make Yorkshire Pudding. So, I turned to my buddy Tyler Florence for his recipe. Yorkshire Pudding is also know as batter pudding, which makes more sense given it’s made from eggs, flour, and milk. And then it puffs up and gets all mighty and looks like bread, kinda like the bread version of popovers. It’s usually served with a roast and gravy so I made mine with bacon fat instead of some of the recipes I saw using oil.
It’s an easy enough dish to make and doesn’t take a long time to complete it, including cook time!
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup bacon oil
- Preheat the oven to 450 degrees F.
- In a small bowl, whisk together the flour and salt. In a separate bowl, beat together the eggs and milk. Stir in the dry ingredients just until incorporated. Pour the bacon drippings into a 9-inch pie pan.
- Put the pan in the oven until the drippings are smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.