A tender, lightly but somewhat chewy British Yorkshire Pudding with a nice high rise and a crisp outer shell served with some Sunday roast chicken dinner.
Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common British side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy
What do they call Yorkshire puddings in America?
The popover is an American version of Yorkshire Pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850.
Sunday roast chicken dinner served with roast veggies, gravy and Yorkshire puddings Definitely a winner winner roast chicken dinner!
- 1 cup Flour
- 4 Large Eggs
- 2 Tablespoons Cold Water
- 1 Teaspoon Salt
- 175ml Cold Milk
- 1/2 cup Vegetable Oil/Lard
- Whisk eggs, flour, milk, water, and salt together until a smooth batter is formed.
- Allow the batter to rest for about 20-30 minutes in the refrigerator.
- Preheat the oven to 200C.
- Pour the oil/drippings evenly into a muffin pan then heat in the oven till it smokes.
- Remove the muffin pan and pour in the batter evenly. (About ½ way) then place back into the oven immediately (to avoid cooling) and bake for about 10- 15 minutes or until double in size and evenly browned.
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes -Saffas Daily Recipes
- Serving Size: 1
- Calories: 159
- Sugar: 1
- Sodium: 207
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 4
- Cholesterol: 64
Keywords: Yorkshire Pudding
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