Yorkshire Pudding with Bacon and Sage

Ingredients for Yorkshire Pudding with Bacon and Sage

• 170g bacon slices (about 7 slices), cut into 1-inch pieces

• 2 tablespoons (about) butter, melted

• 190g plain flour

• 45ml chopped fresh sage, divided

• 1 teaspoon coarse kosher salt

• 350ml whole milk

• 3 large eggs

How to make Yorkshire Pudding with Bacon and Sage

Place rack in centre of oven and preheat to 232°C. 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 60g total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.

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 177°C and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).

Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.