Chef Frank McMahon’s Yorkshire Pudding

Chef Frank McMahon’s Yorkshire Pudding

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Chef Frank McMahon of Hank's Seafood in Charleston, S.C., is a hot commodity in the Holy City, thanks to his distinctive Irish brogue and modern take on classic Southern seafood. A native of Limerick, Ireland, McMahon serves as the Chef Chair of the Charleston Wine & Food Festival and brings his expertise of local seafood to the kitchen at Hank's. "Christmas morning in the McMahon household begins with gifts exchanged at the crack of dawn along with a breakfast casserole of sausage, egg, and cheese made with leeks and Texas toast-style bread,” says the chef For Christmas dinner, McMahon serves a standing rib roast and Yorkshire puddings with a sherry trifle for dessert inspired by the dessert his Irish grandmother used to make with layers of sherry-soaked sponge cake topped with fruit, custard, jam, and cream. McMahon's young daughter, Keely, was so inspired by her family's Christmas traditions that she wrote the poem, "Kitchen," published in the Cool Inside: Hank's Seafood Restaurant cookbook, in 2011.

6
Servings
214
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups all-purpose flour
  • 4 tablespoons vegetable oil

Directions

In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator to rest for about 30 minutes.

Preheat oven to 425 degrees.

Put 1 teaspoon of the oil into each section of a muffin tray and put into the oven on the top shelf until very hot and smoking.

As soon as you take the tray from the oven, pour in the batter to 3/4 fill the tins and immediately put back into the oven.

Bake until the Yorkshire puddings rise and are golden brown and crisp, 15 to 20 minutes. Don't open the door until the end or they will collapse.

Nutritional Facts

Total Fat
12g
17%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
24g
18%
Protein
3g
7%
Vitamin A, RAE
103µg
15%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
37mg
4%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Magnesium, Mg
27mg
8%
Phosphorus, P
85mg
12%
Selenium, Se
4µg
7%
Sodium, Na
425mg
28%
Water
62g
2%

Yorkshire Pudding Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Yorkshire Pudding Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.