Ean and I love making our own brunches on weekends. I don’t think I had ever had Yorkshire pudding before he first made it for me. Although I probably shouldn’t eat more than one, I think it goes wonderfully with a light side, like a fruit salad, or maybe some yogurt. The pudding is best if you let it sit overnight but will still come out great if you don’t have the time. In the picture above, we added some diced onions though the pieces that floated to the top got a little charred. Next time I think I will put some rosemary in it! This is a base recipe, so add any ingredients you like and make this recipe yours!
Serves 8 popover-sized, 12 muffin-sized, or 24 mini muffin-sized puddings
Preparation time: 5-10 min
Rest time: Overnight (if you can)
Bake time: 15-25 min
4 large eggs
1 cup plus 2 teaspoons (150g) of all-purpose flour
3/4 cup (175g) whole milk
1 tablespoon plus 2 teaspoons (25g) of water (see note above)
1/2 tsp. (2g) of kosher salt
1/2 cup (100ml) of vegetable oil
The quantity of batter doesn’t divide easily into standard 6-well popover pans, but you can scale up the recipe by 50% in order to make a full 12 popovers instead of 8.
Combine the eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth. Preferably you will refrigerate it in an air-tight container overnight (or up to three days) but if time is of the essence let the batter rest at room temperature for at least 30 minutes. Remove from refrigerator and preheat the oven to 450°F (230°C). Adjust the rack so that it is centered.
Butter one 12 muffin tin, or a 24 mini muffin tin. Preheat in the oven for about 10 min. Transfer the pans onto your stovetop and pour the batter evenly into each well (about 1/2 to 3/4th of the way).
Return to the oven and bake until the Yorkshire puddings have quadrupled in volume, are deep brown all over and crisp to the touch. If it’s not too hot try tapping and see if it makes a hollow sound. Mini muffin size will take about 15 minutes and the standard muffin size will take about 25 minutes.
Let them cool and serve.
Keep for a day or two and freeze for up to three months. Reheat in the oven on low setting before serving.