Porcini Yorkshire Pudding

 

1 cup (250 mL) all-purpose flour

1 T. (15 mL) porcini powder

1 tsp (5 mL) chopped fresh rosemary

salt and pepper, to taste

1 cup (250 mL) milk

4 eggs

1 cup (250 mL) duck fat (or bacon fat or grapeseed oil)

 

Preheat the oven to 375°F (190°C). In a mixing bowl, combine the flour, porcini powder, rosemary, salt, and pepper. Make a well in the centre and add the milk and eggs. Whisk gently until a smooth batter is formed. Set aside to rest while preparing the baking tins. In a muffin tin, add about 1 tablespoon (15 mL) of duck fat to each compartment. Place on a baking sheet and place in the oven. Heat for 10 minutes; the fat should be quite hot and almost smoking. Pour the batter into the hot fat, filling each tin about three-quarters full. Place in the oven and cook for 20 minutes with the door closed. Do not open the door until the puddings have risen and are firm.