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Yorkshire Pudding with Bacon and Sage

30 Dec

People like to bag on British food (and it’s not entirely unjustified, what with the tendency to overcook meats and use lots of bland, boiled vegetables) but I’ve learned that Yorkshire pudding is not something that should be knocked until you’ve tried it. Yes, the abundance of bacon fat does not make this health food, but it contributes to the scrumptiousness. It’s also a very easy and filling dish; it’s perfect for an evening when you don’t feel like working too hard on dinner. It also keeps and reheats well for leftovers. It’s now a standby meal for me.

Ingredients

  • 6 ounces bacon slices (about 7 slices), cut into 1-inch pieces [I never use this much bacon and I always have plenty of grease and don’t need to use the butter noted below to increase the amount of grease]
  • 2 tablespoons (about) butter, melted
  • 1 1/2 cups all purpose flour
  • 3 tablespoons chopped fresh sage, divided
  • 1 teaspoon coarse kosher salt
  • 1 1/2 cups whole milk [I always use lowfat and it’s still great]
  • 3 large eggs

Preparation

  • Place rack in center of oven and preheat to 450°F. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
  • Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
  • Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.

–Recipe courtesy Bon Appetit magazine.

Finished product, just out of the oven, sprinkled with garnish:

 
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Posted by on December 30, 2011 in Uncategorized

 

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