Lemony Yorkshire Pudding
As the wave of royal movies approaches on Hallmark Channel, I decided to pay homage to several royal dishes. Starting with Yorkshire pudding! I had to add a little flare of lemon to jazz them up a bit, and oh my am I glad I did! I loved watching these rise and puff up in the oven like a science experiment. The key to getting the height is to make sure you have hot oil on the bottom of each muffin tin BEFORE pouring the batter in. It makes a world of difference!
Ingredients:
-4 eggs
-1 1/2 cup milk
-1 1/4 cup flour
-pinch of flaky sea salt
-lemon zest
-olive oil
Directions:
Preheat oven to 450 degrees.
In a large bowl, whisk flour and salt together. Create a well in the center and add the eggs. Slowly whisk the eggs into the flour to fully combine into a paste.
Add milk and whisk until smooth and thin. Grate in the lemon zest from one whole lemon. Pour into a bowl or cup with a spout. Set aside.
Using a muffin tin or popover tin, pour a very thin layer of olive oil on the bottom of each muffin well. Place in hot oven for 5 to 7 minutes until the oil starts to pop.
Carefully remove from oven and quickly pour batter into each well about 3/4 of the way full. Batter should sizzle when it hits the oil. Place in oven immediately and bake for about 20 minutes. DO NOT open oven until baking is done. You will see tall, puffy, browned tops and there should be a hole in the center of each one. That is when you know they are done.
I like to open the oven, turn it off and let the sit with the open door for a few minutes before taking them out. Let them cool before removing from tins. Sprinkle with powdered sugar. I personally like to squeeze a bit of lemon juice on as well just before eating. Enjoy!
