Directions: |
Directions:In a medium bowl, whisk milk and egg together until they start getting a little thick. Stir in Flour and salt until just combined. Do not over mix. This is very important, Let the mixture rest at least 20 minutes (better to cover and leave in fridge over night to rest.
In a muffin pan, fill each cup with 1 tbsp. of oil or drippings. Make sure the drippings are all oil and solids. Any water will cause splattering in your oven which can cause a fire. In my case, they caused a LOT of smoke. Put muffin tray in the oven and bake at 425º F for 20 to 30 minutes. Take batter out of the fridge whisking a few more times and then put about ¼ Cup of the batter into each cup. Bake immediately at 425º F for 30 minutes or until baked. You will know they are finished when you can take them out of the oven and they keep their shape. Underdone puddings will start to shrink as soon as you remove them from the heat. If they start to shrink, simply put them back in the oven until they are done. |
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Notes: |
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Notes: The name pudding may throw you off. this is a British style pudding which is generally, a soft bread or cake (also see Chocolate Self-Saucing Pudding). This is generally served with a roast beef or brisket using the drippings from the meat instead of the oil. If you do that just make sure that the drippings are mostly oil. Any water in the cups will splatter all over the oven when you heat the oil causing a mess and LOTS of smoke. Luckily for us, Canola oil has a flash point of 600º F and I had my oven set at 425º F so no fire. There are two key steps to ensure your puddings rise correctly and and have that soft texture that Yorkshire pudding is known for. First, Resting the batter is vital. Notice the only rising agent in this recipe is air in the batter. It needs the resting time for this. Second, heat the oil in the muffin pan until it is really hot. 20-23 minutes in the oven is about right for that. You need to put the batter into really hot oil so fill the pan with batter as soon as it comes out of the oven, then out it right back in again for the final bake. That means they will start to cook as soon as you get it into the oil. That's what you want. Any solids that are in the oil will look burned but generally will still add good flavor so if you see little black bits in your oil before filling them with batter don't worry too much about it.
If you still want that beefy or other flavor but do not have the drippings from a roast or other meat, you can add bullion to the batter. Any flavor you add to the batter must be dry. If you add a watery flavor, it will affect the texture and rise of the puddings. i have used, Chicken bullion, Beef Bullion, and taco seasoning with good results. Just make sure the bullion is not clumped up before adding it to the batter.
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