Yorkshire Pudding with Bacon and Sage
A savory twist on traditional Yorkshire pudding, featuring crispy bacon pieces and fresh sage baked into a light and puffy batter. Perfect as a side dish for roast dinners.
Ingredients
- •6 ounces bacon slices
- •2 tablespoons butter
- •1½ cups all purpose flour
- •3 tablespoons fresh sage
- •1 teaspoon coarse kosher salt
- •1½ cups whole milk
- •3 large eggs
Cooking Instructions
- 1.
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.
15 min
- 2.
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).
27 min
- 3.
Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.
3 min