This recipe is from "5-Ingredient Fix" on Food Network. When I first saw the recipe, I was thinking it was a sweet dish. I was wrong. Yorkshire pudding is a savory pop-over type creation. It is delectable! I gave it a "bite" because I did not have any fresh or dried thyme leaves in the garden/pantry.
Lesley's Take: I have made this side several times and used fresh lemon basil, dried parsley, and dried bouqet garni (mix of herbs). All substitutions worked well.
1 teaspoon kosher salt
1 cup all-purpose flour
1 1/4 cups milk
3 eggs, beaten
2 tablespoons chopped fresh thyme leaves
1/4 cup olive oil (or pan drippings from a roast if you are cooking it)
*Cook's note: olive oil can replace cooking fat if none is available
Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes.
Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 cup total, between a 12-cup nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings - this will help prevent any oven fires!
Uncover batter and whisk one more time. Pour batter into each cup, about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed
* These are great for soaking up gravy or any pan sauce with roast, steak, and pork. I am sure chicken would go well too. I serve them with meat and a veggie for a complete meal. Love it!!!!!!!