Yorkshire puddings are golden and crispy delights that can be served with more than a Sunday roast.
It’s time for Secret Recipe Club once again and this month I’ve been assigned to make a recipe from the blog Casa Costello which is a food, family and life-style blog. Helen, the voice behind Casa Costello is in her words a “Massive Foodie” and that she is! There were almost too many delicious recipes to choose from. I’ve bookmarked some for another day, like her Many Combinations of Loaded Potato Skins and the Warm Sprout and Chestnut Salad.
It was not an easy decision — I chose Yorkshire pudding for this month’s Secret Recipe Club post. Even though I’ve heard of Yorkshire Pudding, I thought it was some type of bread pudding. Here’s what Wikipedia has to say. . .
Yorkshire pudding is an English dish made from batter consisting of eggs, flour, and milk or water. The dish is sometimes served with beef and gravy and is a staple of the traditional British Sunday roast. It may also be served as a dessert.
Why did I not know about this sooner?
My idea of pudding was a bowl of creamy vanilla or chocolaty sweetness, so imagine my surprise when I saw the photos of what looked like popovers. I knew I had to give these a try! Yorkshire pudding is NOTHING like the pudding I’m familiar with, (thankfully) these little bites are sooo much better.
With only a few ingredients, they are super easy to make.
Just flour, eggs, milk, salt which is whisked together. . .
and baked in a muffin tin with hot oil in it. . .
They are just absolutely delicious! Aside from the traditional roast, I’m thinking of all kinds of ways to serve these! Here is the link to Helen’s recipe and mine is below – I used whole wheat flour and olive oil in place of white flour and vegetable oil. Enjoy!
- 4 eggs
- 1 cup milk
- 5 ounces whole wheat flour
- a pinch of salt
- 1 teaspoon olive oil for each pudding
- pre-heat oven to 425
- measure out one teaspoon of oil and place in each hole of muffin pan - this recipe makes approximately 20 puddings
- place the pan with the oil in the oven for 10 minutes until very hot - pudding mix needs to be ready to pour into pan so don't take it out until mixture is ready to pour
- in a large bowl combine the flour and salt
- whisk the eggs separately and add to the bowl of flour and salt - it may be lumpy
- whisk in the milk until all of the lumps are gone
- pour batter into a small pitcher or measuring cup
- carefully remove the pan with the oil from the oven
- pour a small amount into each cup until each is a little less than half full
- bake in oven for 20 to 25 miniutes -- checking after 20 DO NOT open oven before 20 minutes is up.
- Puddings are done when they are golden and crispy - remove from oven and pan as soon as possible