I've never made--let alone tasted--Yorkshire "pudding." And I've never had a popover, which is what Yorkshire pudding seems to be. I had no idea how it worked, but somehow like magic you pour some batter into hot fat and an airy bread product appears. Wow! BTW, these were delicious. If you're serving meat and have drippings, these would make a nice complement.
Ingredients
- 3 eggs
- 1 cup whole milk
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1 tbsp green onion, chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1/4 cup meat drippings
Directions
Preheat oven to 450°.
Whisk eggs, and then gradually whisk in the milk. Whisk in the salt, and then sift in the flour. Whisk until blended and smooth. Whisk in the onion and herbs. Let sit for at least 30 minutes or refrigerate for a few hours. Then, re-whisk before baking.
Place 1 teaspoon meat drippings in each muffin cup. Return pan to oven until drippings are very hot (about 8 minutes). Spoon 2-3 tablespoons of batter into each cup. Bake 10 minutes or until puffy and golden brown.
Serve warm.
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Comments
My mom makes Yorkshire pudding every year for Christmas. I always loved watching the contortions they create in the oven as they're cooking. They're part of the typical British Christmas dinner of roast beef, mashed potatoes and Yorkshire pudding. I think the popovers are just the muffin tin variety. They are super yummy with some horseradish and butter smeared inside! Lucky for me my mom makes a vege version for me using butter instead of the meat drippings.