Yorkshire Pudding

The best part of the meal.

Growing up I loved gravy. Come to think of it I really still do. And now that I’ve studied some nutrition and food history, I realize the important role that gravy played in making your meat go further. A good gravy is the gift that keeps on giving because it can be used in so many different applications. This is one of my absolute favourites.

Yorkshire puddings are like puffy crepes or dutch babies. Crispy in a few places with that eggy doughyness that is the perfect foil to a meaty, aromatic gravy. I love to chunk up a few of the last bits of meat, throw them on top and cover in gravy for a delicious main course. All you need is a side salad or some steamed veggies to make this a whole meal.

Chefs tip: You want to keep some moisture in the center so don’t over bake these.

Recipe:

Yeild: 2 loaf sized Yorkshire Puddings.

Ingredients:

5 eggs

200 ml Milk

1 cup AP Flour

Large Pinch Salt

6 TBS oil, rendered fat or clarified butter - divided

Process:

Mix Eggs + Milk + Salt

Whisk until homogenous or blend

Add flour

Mix to combine, a few small lumps may remain

Rest in fridge 30 minutes.

Preheat oven to 425 degrees F

Baking instructions found in video below!

And here’s how to make the absolute best gravy.