Why Do They Call It Yorkshire Pudding? AAll around England, batter puddings are savory dishes, similar to a popover, served with or before a meal. They tacked “Yorkshire” onto this version, as it was a type of pudding specific to the Yorkshire region. Yorkshire puddings are light, crispy, and airy, traditionally cooked in a shallow roasting tin.
Combine the batter ingredients in a bowl, and whisk until smooth. Then, let the batter rest.
Resting enhances the texture and flavor, so if you can, I recommend leaving the batter in the fridge overnight. Otherwise, make sure it rests at room temperature for at least 30 minutes.
If you refrigerated your batter overnight, take it out while you preheat the oven to 450ºF.
Drop an equal amount of shortening into each well of a 12-well metal muffin tin.
Place the muffin tin into the oven until the lard is smoking hot, about 10 minutes. When you take your tin out of the oven, make sure you place it on a heat-proof surface!
Once your pan with the shortening is ready, divide the gluten-free batter between the wells.
Once your pan with the shortening is ready, divide the gluten-free batter between the wells.
Place the muffin tin with the batter back in the oven right away. Bake for about 15 minutes or so.
Serve your Yorkshire pudding immediately, with an extra sprinkle of chives if you’d like.
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