Yorkshire Pudding ~I bet most of you have made or eaten Yorkshire Pudding before. I never have. At least I don’t think I have. I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert. Well now that I know the difference I say, move everybody! That gravy boat is MINE !
Try this as an appetizer for your Chilean Sea Bass, Caramelized Onion Roast or Pot Roast Crock Pot
Yorkshire Pudding
I always thought Yorkshire Pudding was a British type of pudding served at a holiday as a fancy dessert but now I know better.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Adjust Servings: 24
Calories: 100kcal
Ingredients
- 2 cups all-purpose flour
- 4 large eggs
- 3 cups whole milk
- 1 1/2 teaspoons coarse salt
- 1/8 teaspoon freshly ground pepper
- 4 tablespoons pan drippings reserved from Standing Rib Roast with Roasted Potatoes
Instructions
- Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
- Preheat oven to 400 degrees. Whisk remaining milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.
Notes
- Yorkshire puddings should never be served WITH anything except for gravy (and perhaps occasionally a sausage if you are making toad in the hole).
- Putting them on the plate with the roast is a bizarre southern aberration. They should be eaten before dinner, like a starter, with the gravy from the roast that follows.
Nutrition
Serving: 2(31g) | Calories: 100kcal | Carbohydrates: 11g (4%) | Protein: 0g | Fat: 4.5g (7%) | Saturated Fat: 0.4g (2%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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Jenne Kopalek
June 8, 2014 at 5:45 PMThis just got tucked away for winter recipes 🙂
Marilyn Lesniak
June 8, 2014 at 6:02 PMThank you so much for the comment, and the compliments. These are like croissants, so flaky!
Lavende
June 8, 2014 at 10:45 AMI’ve got a worldly palate but have never tried these before – a must to add to the list?
Marilyn Lesniak
June 8, 2014 at 2:53 PMI was reading my British cookbook when I saw this. Kind of like a croissant and very light! I hope you try them. Thank you so much for commenting.
Nicky
June 8, 2014 at 7:28 AMMarilyn, I have had Yorkshire Puddings before but have never made them. I didn’t realize they were so easy. I must bake them very soon for dinner.
Marilyn Lesniak
June 8, 2014 at 2:51 PMI am so glad you have had them! My cookbook made them look so enticing. I am the one at the end of the tabing always sopping up salad dressing, gravy or egg yolk with my bread, just a bit at a time! And they are easy peasy? Thanks for commenting!