One of my all time favourite memories from living in Canada is having a roast dinner after church with Yorkshire Puddings. The way they perfectly soak up the gravy, then you pour more gravy just to have with with your pud. When Jennifer said, “hey you should see if there is a recipe for Sourdough Yorkshire Puddings” I was on it… anything to use Gus (my sourdough starter) and add to @sourdoughstory. Simple and delicious, check it out
PREP – 5 mins
BAKE – 30 to 35 mins
- 1 cup (227g) milk (any works)
- 3 large eggs
- 1/2 cup (113g) sourdough starter, active or discard (I used active for mine)
- 3/4 teaspoon salt
- 1 cup (120g) White Flour
- In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
- Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Be careful not to over-mix; if it still has some lumps thats OK. The batter should be about the consistency of thickened cream.
- Heat a muffin pan in the oven while it’s preheating to 230°C.
- Remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the muffin tin, fill cups just below the top; this leaves room for expansion.
- Bake the Yorkshires for 15 minutes, then reduce the oven heat to 190°C and bake for about an additional 10 minutes, or until the Yorkshires are golden brown.
- Remove the Yorkshires from the oven and serve straight away.
- Enjoy soaking up all that gravy!!!