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Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Sometimes referred to as a popover here in the US, these Yorkshire puddings are crisp on the outside, fluffy and tender on the inside and topped with a simple mushroom gravy. A delicious addition to any meal!

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Yields12 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 4 large eggs
 1 cup milk
 1 cup flour
 1 pinch salt
 2 tbsp bacon fat, lard, or vegetable oil
Gravy
 1 tbsp flour
 1 tbsp butter
 ¼ cup minced shallots
 1 ½ cups chicken broth
 ¼ cup sautéed mushooms
 salt and pepper

Prepare the Yorkshire Puddings
1

Whisk together the eggs, milk, and salt and let stand for 10 minutes.

2

Whisk in the flour and mix until smooth. Refrigerate for about 30 minutes then remove from the fridge and bring to room temp before baking.

3

Preheat oven to 450°F. Place a muffin tin in the oven until very hot.

4

Remove from the oven and add about 1/2 tsp of bacon fat, lard, or fat of your choice to each cavity of the muffin tin. Return to the oven for about 1-2 minutes, until smoking.

5

Spoon the batter into the muffin tin and immediately transfer to the oven. Bake for 15 minutes.

Make the Gravy
6

Heat the butter in a small saucepan over medium heat and sauté the shallots for 1-2 minutes, until softened.

7

Stir in the flour and cook until lightly browned, about 2 minutes.

8

Slowly whisk in the chicken broth until well incorporated. Stir in the mushrooms and season with salt and pepper to taste.

9

Simmer, uncovered, for 8-10 minutes, until thickened.

10

To serve the Yorshire puddings, spoon the gravy right into the center of each pudding and enjoy!

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Ingredients

 4 large eggs
 1 cup milk
 1 cup flour
 1 pinch salt
 2 tbsp bacon fat, lard, or vegetable oil
Gravy
 1 tbsp flour
 1 tbsp butter
 ¼ cup minced shallots
 1 ½ cups chicken broth
 ¼ cup sautéed mushooms
 salt and pepper

Directions

Prepare the Yorkshire Puddings
1

Whisk together the eggs, milk, and salt and let stand for 10 minutes.

2

Whisk in the flour and mix until smooth. Refrigerate for about 30 minutes then remove from the fridge and bring to room temp before baking.

3

Preheat oven to 450°F. Place a muffin tin in the oven until very hot.

4

Remove from the oven and add about 1/2 tsp of bacon fat, lard, or fat of your choice to each cavity of the muffin tin. Return to the oven for about 1-2 minutes, until smoking.

5

Spoon the batter into the muffin tin and immediately transfer to the oven. Bake for 15 minutes.

Make the Gravy
6

Heat the butter in a small saucepan over medium heat and sauté the shallots for 1-2 minutes, until softened.

7

Stir in the flour and cook until lightly browned, about 2 minutes.

8

Slowly whisk in the chicken broth until well incorporated. Stir in the mushrooms and season with salt and pepper to taste.

9

Simmer, uncovered, for 8-10 minutes, until thickened.

10

To serve the Yorshire puddings, spoon the gravy right into the center of each pudding and enjoy!

Yorkshire Pudding

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