Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Acrive Time
10 Mins
Total Time
30 Mins
Yield
Makes 1 dozen (serving size: 2 muffins)

Roast beef and Yorkshire pudding has been a traditional favorite in Great Britain for centuries. No one knows exactly how it originated, but the earliest recipes call for a simple batter to be cooked over the high heat of an open fire, beneath whatever meat is being roasted on a spit so that the pudding is flavored by the drippings. The end result isn’t anything like what Southerners think of as pudding but more like a light, airy, muffin or popover that has a crisp bottom from being cooked in hot oil. Our recipe calls for butter, rather than oil. When the butter browns, it creates some tasty crisping and nice color. Yorkshire Pudding Muffins are perfect for au jus dipping the next time you cook a pot roast for Sunday dinner. We won’t complain if you throw in some mashed potatoes and green beans. Maybe pound cake for dessert. What time should we be there?

How to Make It

Step 1

Preheat oven 400°F. Whisk together flour, milk, water, eggs, and salt in a medium bowl until smooth. Set aside.

Step 2

Spoon 1/2 tablespoon melted butter into each well of a 12-cup muffin pan, tilting pan to coat wells. Bake in preheated oven until pan is hot, 5 to 6 minutes. Quickly pour batter evenly into wells; do not stir.

Step 3

Return to oven, and bake at 400°F until puffed and golden brown, about 20 minutes.