Though it’s never been very popular in America, Yorkshire pudding is an English staple. Serving a roast without it over there is tantamount to serving turkey without cranberry sauce at Thanksgiving; the guests would likely riot.

Despite its name, Yorkshire pudding is far from pudding in the American sense. It’s a light, fluffy bread, similar to a turnover, that is made with the leftover juices from a roast. This imparts an intensely savory and meaty flavor that has made it so popular with our cousins across the pond.

The best part of Yorkshire pudding is that it is absurdly easy to make. Just throw a batch together while your roast is resting and, by the time you are ready to carve, you will have a golden and puffy pan full of Yorkshire pudding waiting to sop up gravy and juices, or just be slathered in butter.

Classic Yorkshire Pudding
Ingredients You Will Need:
¾ cup all-purpose flour
1 teaspoon salt
2 eggs, plus 1 egg yolk
¾ cup milk
½ cup pan drippings from a roast

Put a cast iron skillet in a 425 degree Fahrenheit oven. Sift together the flour and salt. In a large bowl, mix the rest of the ingredients together. Mix the flour with the milk mixture, stirring just to combine. Do not over mix, or your Yorkshire pudding will become tough. Remove the skillet from the oven, and pour in the batter. Put back in the oven, and bake for about 20 minutes, or until it’s golden and fluffy. Serve immediately.

Herbed Yorkshire Pudding
Ingredients You Will Need:
¾ cup all-purpose flour
1 teaspoon salt
2 eggs, plus 1 egg yolk
¾ cup milk
½ cup pan drippings from a roast
3 sprigs thyme, leaves removed and finely chopped
3 sprigs rosemary, leaves removed and finely chopped
5 leaves sage, finely chopped

Make the same way as above, but mix in the herbs with the wet ingredients before adding the flour.