Multiband’s Holiday Cookbook: Yourkshire Puddings by Carly Rygwalski – Minneapolis Office

Yorkshire Puddings

These are an English bread, similar to a popover. They are light and fluffy, a great substitute for your regular roll!

Ingredients

  • 1 ½ c flour
  • ¾ t salt
  • ¾ cup milk, room temperature
  • 3 eggs, room temperature
  • ¾ c water
  • Vegetable oil

Mix together flour and salt until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or cover in the fridge overnight).

Preheat oven to 400F

Pour vegetable oil into muffin tins, about ¼” deep in each well. Heat oil in the oven, about 10-15 minutes, until hot. Pour batter into heated oil and bake for 30 minutes or until the sides have risen and are golden brown. DO NOT OPEN THE OVEN DOOR UNTIL THE YORKIES ARE FULLY COOKED. If you open the door too soon, the rush of cooler air will deflate your Yorkshire Puddings and, while they will still be tasty, they will be dense and greasy.

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