The texture of a Yorkshire pudding is nothing like a pudding in the modern sense of the word.
What is Yorkshire Pudding?
Not a custard, Yorkshire pudding is more like a cross between a soufflé and a cheese puff (without the cheese).
The batter is like a very thin pancake batter, which you pour into a hot casserole dish over drippings from roast beef or prime rib.
It then puffs up like a chef's hat, only to collapse soon after you remove it from the oven.
Given that it's loaded with beef drippings (read fat) or butter, or both, Yorkshire pudding is probably not the thing you want to eat regularly if you are watching your waistline.
But for a once a year indulgence, served alongside a beef roast?
How to Make Yorkshire Pudding
Yorkshire pudding is traditionally made in one pan (even more traditionally in the pan catching the drippings from the roast above). You can also make a popover version with the same batter and drippings in a muffin tin or popover pan.
Is Yorkshire Pudding a Dessert?
Yorkshire pudding is a traditional British side dish, not an end of meal dessert. It's savory and often served alongside beef. It's cooked with fat at the bottom of the pan, sometimes the drippings from the beef you will serve it with. You can bake Yorkshire pudding in a pan or in popover/muffin tins.
The Best Yorkshire Pudding Takes Practice!
Yorkshire pudding puffs up, and frustrating as it may be, sometimes it deflates. Follow these tips to give your Yorkshire pudding its best chance of rising high.
- Let the batter rest for at least 1 hour. Don't rush this.
- Keep the batter cool. If it's really warm in your kitchen, put it in the refrigerator for 20 minutes or so after it rises.
- Give it a good whisk before pouring the batter into the pan or muffin tins.
- Do not put the dish in the oven until it is fully preheated.
- Preheat the pan and with the the fat in it for 10 minutes after you have fully preheated the oven.
- Once the dish is in the oven, do not open the door. An open door will let the steam out, and the steam is essential for the Yorkshire pudding to rise.
Complete Your English Dinner With these Recipes!
- Instant Pot Pot Roast with Balsamic and Rosemary
- How to Make Gravy
- Oven-Roasted New Potatoes
- Simple Peas and Onions
- Apple Cobbler
If you double the recipe, add an extra egg to the batter.
1 cup all purpose flour
1/2 teaspoon kosher salt
1 cup milk
2 tablespoons butter
2 large large eggs
2 to 4 tablespoons roast drippings
Make the batter:
Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
Let sit for an hour.
Peheat the oven:
Preheat the oven to 450°F.
Preheat baking dish with drippings:
Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
Pour batter into dish, bake:
Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Bake for 15 minutes at 450°F, then reduce the heat to 350°F and bake for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.
(If using muffin/popover pans, bake for 10 minutes at 450°F, then then reduce the heat to 350°F and bake for 5 to 10 minutes more, until puffy and golden brown.)
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|