Last week, on Top Chef, the Cheftestants went on a pub crawl and tried some amazing pub fare: fish & chips, bubble & squeak, toad in the hole, Yorkshire pudding, and even a Scotch egg. I had a lot to choose from, but ultimately went safe and stayed away from the Scotch egg and made some Yorkshire pudding. This dish, much like a popover, is super simple and so delicious. It was great because I was tired and it was a gloomy overcast rainy day when I made these, a perfect snack for such a dreary day. These light and delicious Yorkshire puddings will rise and still be a little soft in the middle from sopping up your fat of choice. You can use duck fat, butter, oil, schmaltz, or what I employed, rendered salt pork. Warning: you will not be able to put these suckers down - I totally forgot to take a proper photograph of the food. Catch this week's Top Chef Tuesday on my YouTube Channel!
Yorkshire Pudding
My original recipe came up 1 muffin-slot short. I’ve adjusted the recipe so you should be able to get 6 “puddings”.
3 eggs
1 cup whole milk
1 cup AP flour
1 tsp salt
3/4 lb salt pork, rinsed and minced
Whisk the eggs and milk together in a bowl. Sift the flour over the top, add in the salt, and whisk until combined. Let sit for an hour at room temperature.
Meanwhile, render the fat from the salt pork and drain the crisped bits, leaving only the liquid fat. Place ~1 tsp of fat into each compartment of a 6-portioned large muffin tin.
After the dough has rested for about 40 minutes, preheat the oven to 400 degrees, then place the fat filled muffin tin on the middle rack and heat it up for about 6 minutes.
Remove the heated muffin tin and pour the batter about half way up each cup. Place back in the oven and bake for 12-15 minutes, until the dough has risen out of the muffin slots and is slightly firm to the touch.
Cool briefly for 3-5 minutes, then serve. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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