Dec 26, 2006
Bacon Yorkshire Pudding
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6 ounces bacon slices (about 7 slices), cut into 1-inch pieces
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2 tablespoons (about) butter, melted
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1 1/2 cups all purpose flour
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3 tablespoons chopped fresh sage, divided
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1 teaspoon coarse kosher salt
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1 1/2 cups whole milk
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3 large eggs
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Place rack in center of oven and preheat to 450°F.
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Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup.
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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.
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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.
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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.
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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).
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Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
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