I have made it a tradition to make a big, delicious, English roast Lamb dinner for my little American family every Easter, with mint sauce, English Roast Potatoes— and probably best of all, Yorkshire Puddings covered in gravy! In the past I have used Gordon Ramsay’s classic recipe, but today I stumbled upon one that was even better, from serious eats, which is actually American! I used a large muffin tin and doubled down on the batter so they came out twice as big, and they were SO perfect I will turn to this recipe every time we have a roast.
1 cup plus 2 tsp AP flour
¼ cup heavy whipping cream
2/4 cup milk
4 large eggs
1 Tbsp plus 2 tsp water
1/2 teaspoon kosher salt
1/2 cup lamb drippings/vegetable oil
Combine the eggs, flour, milk, cream, water, and salt in a blender, and blend until smooth. Let batter rest at room temperature for 30 minutes, or place in the refrigerator overnight.
Preheat oven to 425degF. Place 1 tsp drippings from the lamb, or 1 tsp vegetable oil in the bottom of each muffin cup. Place the muffin tin in the oven for around 10 mins to heat up the oil.
Divide the batter evenly between the muffin cups filling 3/4 full (makes 12 standard or 6 large). Immediately return to oven. Bake until the Yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped: 20-30 mins. Not only are these the best looking and tasting yorkshires I have ever had, but they can be made the night before, which means one less thing to think about when making your roast dinner, and any leftovers can be frozen for up to 3 months, and easily reheated in the microwave. This recipe is definitely one to keep close by, I hope you guys love it as much as we do!