Yorkshire Pudding – Yorkshire puddings are similar to American popovers and Dutch Baby pancakes. It is a common English side dish made from a batter of eggs, flour, and milk. Yorkshire Pudding can be served in numerous ways depending on the choice of ingredients, the size of the pudding, and the the dish it’s part of. In the UK, it is served as a first course with onion gravy. For a main course, it may be served with beef and gravy, and is part of a traditional Sunday roast. It can also be filled with foods, such as bangers and mash or toad in the hole.
Yorkshire Pudding – Airy Popovers
- Two 8-inch cast iron skillets or 2, 8" ovenproof nonstick 8-inch pans, or 2 muffin/popover tins with 6 cups each
- 4 large Eggs
- ¾ cup Whole milk
- 1 cup All-purpose flour
- 1⅔ tbsp Water
- ½ tsp Kosher salt
- ½ cup Vegetable oil
- Batter – Combine eggs, flour, milk, and salt in a medium bowl. Whisk vigorously for a few minutes to get a smooth batter. Sit for 30 minutes on counter if using right away or refrigerate for up-to 3 days. Sit on counter before cooking.
- Preheat Pans – Preheat oven to 450°F (230°C). Divide oil equally between pans. Place them in oven until oil is smoking, about 10 minutes.
- Cooking Puddings – Transfer hot pans to the stove top and fill them all with batter reaching between ½ to ¾ up the sides. Immediately return to the oven and bake until they have puffed about 4 times in size and are brown all over. They'll have a hollow sound when tapped. They should take around 15 minutes if in muffin tins or up to 25 minutes for full pans.Serve immediately or let cool and freeze for up to 3 months.