I can’t even begin to describe my love for Yorkshire puddings! I love them with a meal, or as a snack, or even hot and smothered in gravy, but certainly won’t attest to eating them cold! A mild crunch on the outside and soft chewy inside – Yorkshire pudding is what my childhood dreams were made of. I may or may not be exaggerating. Trust me when I say, once you make this recipe you’ll never buy ready-made ones again. Yes, that’s a thing that exists. This spin on the traditional Yorkshire pudding has silky goat cheese and is loaded with thyme – a great flavor combination if you ask me! Even better, they’re ready to be devoured in just over 30 minutes!
What Is A Yorkshire Pudding?
The name is pretty misleading isn’t it? Since it has absolutely nothing to do with pudding of any kind! Yorkshire pudding is a common english dish, also known as a “popover” – meaning a batter made from eggs, flour, and milk. Typically, you’ll find them alongside a roast beef dinner, with mashed potatoes and a whole lot of gravy! But if you’re anything like me – you also enjoy them as a snack! Excuse me while I go wipe the drool off my face.
Can I Use A Different Herb?
You can use other herbs available to you, if you’re not a fan of thyme! I’ll tell you a secret – I actually can’t stand the smell of dried thyme! Which is odd because I love the way it smells fresh! Thyme actually comes from the same family as mint and the aroma is very subtle, it has a pretty earthy flavor with traces of sweetness, and slightly minty taste. Anyway, if you’re not a fan of it dried or fresh, here are some other options for herbs to use:
Sage Rosemary Chives Parsley Basil
Ingredients
Vegetable oil – So our puddings don’t stick to the tin! Eggs – 4 whole eggs. Flour – I used all purpose white flour. You’re welcome to use whole wheat, almond, or coconut, but keep in mind the consistency of the puddings may be altered. Milk – You can use any fat percentage you like. Salt – Table salt works great. Goat cheese – Any brand will do, crumbled or grated. Thyme – Fresh is best for this recipe.
How To Make Yorkshire Pudding
Should I Let The Batter Rest?
Let it rest! A little trick to making Yorkshire puddings is to let the batter rest for at least an hour to overnight. Letting the batter rest at room temperature or in the fridge (either way is fine!) will cause the flour to swell and create a thicker consistency. We like this because the thicker the batter, the better the rise will be in our Yorkshire puddings!
What To Serve
I’m not going to go ahead and say it shouldn’t be served with anything except for gravy. However, I feel pretty passionately about that! Of course, the very typical roast beef and mashed potatoes, smothered in gravy is the classic and my most favorite way to serve Yorkshire pudding.
Leftovers
It’s really hard to store left over Yorkshire puddings in the fridge and I honestly don’t recommend it! They are just too delicate and will not only deflate but lose their crispiness as well. If you have leftovers (which I’m confident that you will not!) the best way to store them is to freeze them until you’re ready to eat again. Let the Yorkshire puddings cool completely and then put them into a freezer bag, tightly sealed and they will last up to a month once frozen! When you’re ready to reheat just pop them into the oven at 200 degrees for about 5 minutes until they are warmed through!
More Must Try Recipes:
Easy Cornbread Recipe Crispy Baked Garlic Parmesan Breaded Mushrooms Popovers Cheesy Cauliflower Tots Parmesan Pesto Twists Mini Corn Dogs Deviled Eggs Crispy Fried Zucchini
