Now, if you've never been to the UK, you may be wondering what the heck a Yorkshire pudding even is. Well, it's pretty much the same thing as the American popover. Other names include German pancakes and Dutch babies, they're all pretty weird names to be honest... Anyway, Yorkshire puddings are delicious and they can be enjoyed as sweet or savoury, although the latter is more common. If you're having them sweet, they can be topped with icing sugar, bananas, ice cream, golden syrup or berries. But if you want them savoury, have them with roast dinner, topped with gravy. You can even make an entire meal with them, such as toad in the hole (don't worry, it's not as disgusting as it sounds). We like to incorporate fresh sage leaves into our savoury Yorkshire puddings, but you could always use ground sage instead, it just adds a nice flavour. In England, they're pretty much a requirement to have with your Christmas dinner too, so without further ado, let's get started with the recipe!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
Approx 6 servings
300ml of milk
120g of plain flour
4x eggs
6x large sage leaves (chopped)
pinch of salt
2 tbsp of your preferred cooking oil (we use olive oil)
METHOD
Preheat the oven to 300 C
Add the oil to your 27cm circular baking tray and place into the preheated oven on the top shelf for approx 20 minutes or until its really hot.
While the oil is heating, begin making your Yorkshire pudding.
Combine all the ingredients to a glass measuring jug and whisk together very well until everything is combined.
Moving quickly, add the batter to the hot oil and close the oven door as quick as possible.
Bake in the oven for 15 - 20 minutes or until they've risen and are golden (don't open the oven door whilst they're cooking or else they won't rise).
Serve with your Sunday roast and smother it in gravy. Enjoy!
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