Get ready to elevate your culinary game with the ultimate British comfort food that will make your taste buds dance! This Yorkshire Pudding with Bacon and Sage isn't just another side dish - it's a crispy, golden masterpiece that transforms a traditional recipe into a mouthwatering sensation. Imagine a perfectly risen, golden-brown pudding with crispy bacon and fragrant sage that will transport you straight to the heart of British cuisine with just one bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 slices bacon
- 1 cup all-purpose flour
- 1 cup milk
- 3 large eggs
- 1/4 cup fresh sage, chopped
- Salt to taste
Instructions
- Preheat the oven to 425°F (220°C). Place a large cast-iron skillet or roasting pan with 2 tablespoons of bacon drippings or vegetable oil in the oven to heat thoroughly.
- Cook the bacon in a skillet over medium heat until crisp and golden. Remove bacon, drain on paper towels, and crumble into small pieces. Reserve the bacon fat.
- In a large mixing bowl, whisk together the flour and a pinch of salt. Create a well in the center of the flour mixture.
- In a separate bowl, beat the eggs and milk together until well combined. Gradually pour the egg mixture into the flour, whisking constantly to create a smooth, lump-free batter.
- Add the chopped fresh sage and crumbled bacon to the batter, stirring gently to distribute evenly.
- Carefully remove the hot skillet from the oven. The fat should be smoking hot - this is crucial for creating a crisp, risen pudding.
- Quickly pour the batter into the hot skillet, ensuring an even distribution. The batter should sizzle immediately upon contact with the hot fat.
- Return the skillet to the oven and bake for 20-25 minutes, or until the pudding has risen dramatically and turned a deep golden brown. Do not open the oven door during the first 15 minutes of cooking.
- Remove from the oven and let rest for 5 minutes. The pudding will deflate slightly but should remain crisp and golden.
- Slice and serve immediately, garnishing with additional fresh sage leaves if desired.
Tips
- Temperature is key: Ensure your oven and cooking fat are extremely hot before adding the batter - this creates the signature dramatic rise.
- Don't open the oven door during the first 15 minutes of cooking, as this can cause the pudding to deflate.
- Use room temperature eggs and milk for a smoother batter with fewer lumps.
- For extra crispiness, make sure your baking pan or skillet is well-seasoned and coated with hot fat before pouring in the batter.
- Serve immediately after cooking for the best texture - Yorkshire Pudding is at its prime when fresh from the oven.
- If you don't have bacon fat, vegetable oil or beef drippings work well as alternatives.
- Whisk your batter thoroughly and let it rest for 10-15 minutes before cooking to develop better texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 156mg
