Yorkshire pudding is essentially a giant popover that can turn even the simplest of meals into something special. The ingredients are quite simple–flour, milk, and eggs–but the results are impressive. And this version from Epicurious includes bacon and sage which makes it especially decadent. So go ahead and impress your guests, or yourself, and make this tonight. I’ve served it alongside everything from a herb crusted prime rib to simple grilled steaks. Either way, the old adage of everything being better with bacon is true; you just can’t go wrong with this dish.
BACON & SAGE YORKSHIRE PUDDING
6 ounces bacon, cut into 1-inch pieces
2 tablespoons melted butter
1 1/2 cups all-purpose flour
3 tablespoons fresh minced sage, divided
1 tablespoon salt
1 1/2 cups whole milk
- Preheat the oven to 450 degrees.
- Saute the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel lined plate to drain.
- Pour the bacon drippings and the butter into a 12 x 9 x 2 inch glass or ceramic baking dish. Place the dish in the oven for 10 minutes in order to heat the drippings.
- Whisk together the flour, 2 tablespoons of the sage, and the salt in a medium-sized bowl.
- Whisk together the eggs and milk in a separate bowl then add the flour mixture. Whisk until the batter is smooth.
- Whisk in 2/3 of the bacon.
- Remove the hot baking dish from the oven and quickly pour the batter into the hot dish.
- Return the dish to the oven and bake for 15 minutes.
- Without opening the oven door, reduce the temperature to 350 degrees and continue to bake for another 12 minutes or until the pudding is puffed and golden.
- Remove the dish from the oven and sprinkle with the remaining bacon and sage.