rosemary yorkshire puddings
...And then God said, let there be Yorkshire pudding.
You guys. YOU GUYS. I had the most wonderful culinary lightbulb moment last night when I made these. Why I have not made these before, and often? These little numbers are so pretty, impressive, and simple that I'm adding them to my list of things that will impress dinner guests, my parents, my husband, and heck, even myself. I love how they puff up, are baked in ramekins, and pull apart oh-so-perfectly. They had me wanting to come up with other pudding recipes. I'm on board with these guys.
I found the recipe from my Martha's Dinners at Home Cookbook. Although she's been replaced by my newfound love for Ina Garten I still turn to Martha and this recipe and whole menu in fact was a winner. We had it with sausages with a red onion gravy and kale caesar salad that all matched so perfectly. (hoping to post those recipes next!)
Recipe thanks to Martha Stewart
Ingredients You'll Need:
- 3/4 cup flour
- 1/2 teaspoon coarse salt
- 1 1/2 teaspoons finely chopped fresh rosemary
- 2 eggs
- 2/3 cup milk
- olive oil spray
- Preheat the oven to 400 then in a bowl whisk together flour, salt, and the rosemary. Form a well and place eggs and 1/3 cup of milk, stirring with a fork from the inside out until that's incorporated. Add the other 1/3 cup milk, stir to incorporate, and then allow it to sit for 20 minutes.
- About 5 minutes before it's done place a cookie sheet out with 4 8-ounce ramekins on it. Spray each with oil and place inside the oven for 5 minutes.
- Remove the hot pan and ramekins from the oven then fill the ramekins with the batter. bake, rotating halfway for about 25-30 minutes. I cooked these for 25 minutes.
- Run a knife around the side to get them out of the hot dishes, place on your plate and enjoy immediately! Butter is of course wonderful on hot bread but not necessary.