Description
Leftover turkey dinner? Go pub-comfort with Yorkshire Pudding Bowls! Transform your holiday dinner into a Hobbit worthy experience — with crispy pudding, mashed potatoes, stuffing, and rich gravy. Bilbo would approve.
Ingredients
- 1 cup flour
- 1 cup milk
- 1 cup eggs
- 1 pinch salt
- 1/4 cup cooking oil
Instructions
1. It’s EQUAL MEASURES of egg, milk & flour. It’s a loose, thin batter that clings to the spoon.
2. Mix your batter to bubbly/frothy then REST. Rest batter, 20 minutes in the fridge. Preheat your oven to 425*f (220*C).
3. Using an oven-proof 8″ to 9″ pan, preheat both your pan and your oil. Hot pan. Hot Oil. Your oil should be literally smoking hot when you add your batter.
4. Wake the batter up with a quick whisk to before adding to the hot oil. Work fast. Get it in the oven as quickly as possible.
5. Absolutely no peeking. Keep your heat in the oven.
6. Cook for 10 to 12 minutes or until cooked through, golden and crispy, at 425*f (220*C). In this recipe we used 4 ounces or batter in a 9″ cast ion pan for a light, crispy result.
Notes
To rest or not to rest: Some don’t bother to rest their Yorkshire Pudding batter. I find you get better oven spring, crispness and hold if you do. Hydrating your flour and allowing the gluten to relax makes your Yorkshire Puds light and delicious not soggy and chewy.
