This Yorkshire pudding recipe is proof that you can have everything, even when it's just you. I don't remember exactly how or when I came up with this; I was probably inspired by Nigella Lawson again (before whom I had never heard of Yorkshire pudding here in the States). But I find great comfort in knowing that, as long as you have one egg, a little milk, and some flour, you're just a greased ramekin away from a single serving of eggy Yorkshire pud goodness. Come to think of it, I'm not sure that I've ever had Yorkshire pudding outside of my own kitchenette in New York, stooped over a battered Nigella cookbook, whisk in hand, squinting through my reading glasses to make out the insensible metric measurements.
My version takes the original recipe (egg, milk, flour) and "turduckens" it into another British delicacy: Welsh rarebit. We Americans have no idea what any of this means (why is it called "pudding"?), but it's good with meats and gravies, or as a savory dinner for one—especially with a green salad, or just a glass of wine and a good book. —Eric Kim
Test Kitchen Notes
Featured in: A Squidgy, Riffable Yorkshire Pudding for One—or 24. —The Editors
- Prep time 5 minutes
- Cook time 20 minutes
- Serves 1
olive oil (or beef drippings, if you've got it)
English mustard powder
Freshly ground black pepper
grated sharp cheddar
- Brush a single 6 to 8–ounce ramekin with the teaspoon of oil or fat (being unafraid to leave behind grease, at the bottom especially). Place on a baking sheet and transfer to the oven, which should then be set to 450°F. (As the oven preheats, the fat will get necessarily hot.)
- In a small bowl, whisk together the egg, flour, milk, mustard powder, Worcestershire sauce, salt, pepper, and cheddar. Let this mixture rest for 10 minutes (because for some reason you're supposed to), or until the oven is nice and hot. Carefully pour the batter straight into the super-hot ramekin and bake for 20 minutes—do NOT peek.
- Eat on its own or, as I like to do, with a simple side salad and glass of wine.