At Succulent Catering, we’ve been serving up a lot of Yorkshire puddings this holiday season. We started with Thanksgiving parties and have now progressed to Christmas-we just did a buffet for 200-where these small, airfill, eggy bites of goodness were featured. The funny thing is Chef Traci and I had had them before, but never made them in such large quantities. It turns out they’re quite easy to make, we made them even easier by skipping the pan drippings portion of the recipe. What, you say?! But they are just vehicles for the pan drippings! It turns out you can make them using canola oil and they will still be fabulous with your holiday roast. I even added paprika, fresh thyme, and cracked pepper to boost the flavor, turns out it was worth it.
If you’ve never had these before, they are a staple of traditional British Sunday dinner. Though to have originated in the 1700’s when wheat flour became more prevalent in Britain it was originally served with gravy as an appetizer rather than with the main meal. If you want to geek out about the history of these little fluffy bites of goodness as much as I do, check out Historic UK, their write up is fantastic.
Mini Yorkshire Puddings
- 1 1⁄4 cups milk
- 1 cup plus 2 tbsp. flour
- 3 large eggs
- 1/2 t paprika or cayenne
- 1 t fresh thyme, chopped and picked
- 1/4 t black pepper
- any other seasonings you want, let your creativity run amok
- whisk together all ingredients, let sit one hour (a little longer is ok if you’re not ready at the one hour mark)
- Preheat oven to 450°.
- Put a small amount of canola (or other oil, not olive–it’s smoke point is too low and will add a flavor you don’t want in this situation) into each cup of a nonstick muffin pan.
- Heat pan in oven for 15 minutes.
- Pour batter evenly between cups; bake until risen and brown, about 20 minutes.
- Reduce oven temperature to 350°; bake for 10 minutes to set puddings (you may want to reduce the heat even earlier. If the puddings start to brown in the first 20 minutes, reduce heat and cooking time.)
- Serve with prime rib, or any cut of roasted beef.