Contrary to what many people think, there is no actual ‘pudding’ in true Yorkshire Pudding.
I’m speaking of those delightful, airy baked morsels, know to some as ‘Popovers’, that are traditionally British and served up with a classic roast beef dinner. They originated in Yorkshire, England, but for me, surfaced during my childhood years at the frequent request of my British father.
My mother could never make enough ‘Yorkshire pudd’, as we shortened it to, and now as a mother myself, I’m often in the same dilemma. Roast beef, new potatoes, and vegetable sides all take a back seat when there’s a basket of Yorkshire pudding on the table. Noah can polish off five or six on his own.
Once, at age four, he produced giggles from our guests when he sat stationed with a Yorkshire pudding in each hand, took a bite of their softness and, with a heavenly glance, moaned “Thank you, Lord”.
Sufficiently to say, we’re keeping with British tradition in our house – well those of a puffy nature, anyway.
What wonderful, crispy, eggy bites Yorkshire pudding are! Popped piping hot out of the pan onto the dinner plate, cozied up between the beef and the mashed potatoes and doused in gravy – they complete me.
Yorkshire pudding doesn’t have to accompany only roast beef, however. Serve them alongside roast chicken and gravy, with Thanksgiving dinner, or even for breakfast, with a side of scrambled eggs or pot of jam. If there ever are any leftovers, I add them to Noah’s lunch box with a wedge of cheddar and a slice of cold roast beef. Fit for a king!
Tips for Perfect Yorkshire Pudding
You don’t need a special pan or fancy gadget for Yorkshire pudding, however there are a few guidelines to follow for success. Remember, these have been tested over and over in my household, so mind you read the recommendations!
- Ingredients must be at room temperature when they are mixed.
- The batter should be chilled after mixing for at least an hour before baking.
- Batter should be poured into a hot pan containing hot grease.
- Yorkshire Pudding are best served straight from the oven, as they will start to deflate as they cool.
- Cook should have some British ancestors (Kidding! Although it works for me…)
Recipe: Yorkshire Pudding
- 7/8ths of a cup of flour (125 grams)
- 1/2 tsp of salt
- 1/2 cup milk
- 1/2 cup water
- 2 large eggs
- 2-3 Tablespoons butter or lard (for pan)
TIP: Have all ingredients at room temperature.
- Sift salt and flour together into a bowl. Make a well in the center of the dry ingredients, into which pour the milk and water. Beat thoroughly with a whisk.
- In a separate bowl or measuring cup, beat the eggs until frothy and add to the batter. Beat the better well.
- Cover batter with plastic wrap and refrigerate for at least one hour or overnight.
- Preheat oven to 400°F and generously butter a 12- cup muffin tin.
- Remove Yorkshire pudding batter from fridge and beat until small bubbles rise to the surface.
- Place the buttered muffin tin into the oven until butter is sizzling and slightly browned (about a minute and a half). Remove pan from oven and quickly pour batter into muffin cups, distributing the batter evenly between the 12 cups.
- Return to oven as speedily as possible and bake for about 18-20 minutes or until golden brown. You may need to raise the pan to the top shelf of the oven to get a nice browning on the tops.
- Remove from oven, and with a fork, pop Yorkshire pudding into a waiting napkin-lined basket. Serve immediately.
Yorkshire Pudding in your home: tradition or novelty?