A number of years ago, we observed that crepe batters and Yorkshire puddings had similar consistencies; only the cooking method changed the texture. Looking at the speed of cooking and the capturing of air as the essential components to a good Yorkshire pudding, we noodled around ideas. Being open to opportunity allowed us to take a giant cue from Michael Voltaggio’s microwave brioche. We took a leap of faith and tried making a microwave Yorkshire pudding. Thanks to our good friends at Google, we found Tyler Florence’s recipe online. We ripped his recipe directly, merely weighing our ingredients for some semblance of accuracy so we could make modifications if necessary. It turns out that none were needed right off the bat. Following the steps in Michael’s video and the ingredients from Tyler’s recipe, we had one-minute Yorkshire puddings. Merry Christmas!
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