I love Yorkshire pudding. Ever had it? This dense bread-like popover is an English staple with juicy, prime cuts of beef because it so beautifully soaks up the juices. It’s also been called the batter pudding or the “dripping” pudding. I haven’t had any in a very long time so the other night as I was making Coq au Vin for dinner, I thought, “I bet that would go together pretty good.” And it did.
Chived Yorkshire Pudding
3 large eggs
1 1/2 cups milk
1 cup flour
salt & pepper
2 tsp dried chives, or 2 T freshly chopped chives
1/4 cup oil
1. Preheat oven to 450*. In a medium bowl beat together the eggs and milk. Stir in the flour, 1.2 tsp salt and pinch of pepper. Gently stir in the chives, then let stand at room temperature for 30 minutes.
2. Brush 12-cup muffin pans, or 6 jumbo-cup pan, with the oil. Place empty pan(s) in oven and let stand until hot, about 5 minutes.
3. Transfer the muffin pan(s) to a heatproof work surface and quickly begin adding in 1/4 cup of batter to each muffin cup. *If making 6 large puddings just divide the batter evenly, 1/2 cup each.
4. Bake until puffed and golden brown, about 15 minutes.
5. Run a knife around each cup to loosen and serve immediately.
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