Nov 26, 2012
To make these Yorkshire puddings rise beautifully, make sure the oven is hot and the oil is almost smoking when you add the batter.
1 1/2 cups milk
2 heaping tsp. horseradish sauce
1 1/3 cup flour, sifted
Add eggs to bowl. Whisk to combine. Whisk in milk and horseradish sauce. Gradually whisk in flour and pinch of salt. Let batter rest in fridge for at least 1 hour before using. Re-whisk before using. The consistency of the batter should be a little thicker than a crepe batter or whipping cream, add 1 to 2 tbsp. water, if needed, to thin the batter. Transfer to large measuring cup or pitcher so batter is easy to pour into muffin cups.
Preheat oven to 550 degrees F.
Add generous tsp. of oil to each muffin cup. Heat pan until oil is hot and almost smoking, about 10 to 12 minutes. The key to Yorkshire puddings rising perfectly is that the oil and pan should be really hot when you add the batter.
Quickly and evenly pour batter into the muffin cups. Bake until puddings are golden brown and puffy, about 15 to 20 minutes. Do not open the oven door as the puddings are baking, you’ll lower the temperature of the oven and they may fall. Serve immediately as puddings will slowly deflate as they cool.
Yield: 12 servings.