Bacon and Thyme Yorkshire Puddings (a.k.a Popovers)
- 1 cup minus 1 tbsp (125 g) all purpose flour
- a pinch of salt
- 1 large egg
- 1 cup plus 2 tbsp (280 ml) milk
- 4 slices of bacon, chopped
- 5 sprigs of fresh thyme, stems removed
- Preheat your oven to 400°F (200°C)
In a jug whisk together the flour and salt, then stir in the egg and milk with a fork. Set aside.
Fry the chopped bacon with 3/4 of the thyme until crisp and browned. Drain off the bacon fat and use to grease a Yorkshire pudding or muffin tin. Place the greased tin into the hot oven so that the tin can get really hot.
Add the fried bacon and thyme to the batter and stir in briefly. Remove the hot pan from the oven and quickly pour in the batter. If you’re using a Yorkshire pudding tin, fill each cavity to the brim, if you’re using a muffin tin fill 2/3 full. Sprinkle with the reserved thyme. Place the pan in the oven immediately and bake for 25-30 minutes until puffed and golden.
Serve straight away. Alternatively you can leave them for a few hours and re-heat in a 350°F (180°C) oven for 5 minutes.
Why I love this recipe:
Yorkshire puddings are such a classic, well-loved comfort food come Autumn. If you’re invited to anyone’s house in the UK for a Sunday Roast, it is guaranteed that there will be Yorkshires. They have a crispy, airy texture – a bit like choux pastry but not as sophisticated and a lot easier to make. The creviced tops are also ideal for catching pools of sauce, so they’re perfect to serve with roast beef and gravy….or you can just eat them straight up, piping-hot from the oven in all their puffy perfection.