Yorkshire pudding is my family's favorite side with our Thanksgiving meal. We have it with any type of meat that has a real gravy. Think turkey or roast beef. This is a traditional English side and is absolutely delicious (maybe the gravy contributes)!
The first time I had Yorkshire pudding was over 20 years ago. I was invited to Thanksgiving dinner and was promised Yorkshire pudding with my Turkey dinner.
So, we were served our turkey dinner and all the trimmings. It was awesome! So, I finished dinner and was a little confused about the dessert. I don't even remember what it was, but it sure wasn't a Yorkshire pudding-looking treat. So when the rest of the family (large!) was occupied in a different conversation, I leaned over and whispered, "Where is the Yorkshire pudding everyone was talking about?".
He looked at me strangely and said, "You ate it." I was thoroughly confused until he pointed out a few lonely Yorkshire puddings in a bowl on the table. I'm sure you can understand my confusion. It doesn't look like pudding at all! And it certainly isn't a dessert. But, I have learned to savor and love them. And how to make them. Once when they didn't turn out and I lamented to my English friend, Andrew, he told me the secrets to success. Today, I share those with you.
This is Yorkshire pudding. I've seen it in cookbooks called popovers (almost exact ingredients). But in my family, they will always be Yorkshire pudding!
It's a side! It's served with turkey or with roast beef. I thought it was going to be a dessert but it isn't . It's served with a nicer meal. Heck, anything that is served with gravy works! The gravy makes it! Whatever gravy you normally make will work.
Ingredients for 12 Yorkshire puddings
Vegetable oil (to grease pan)
3 eggs - beaten
1 ½ cups milk
2 TBS vegetable oil
1 ½ cup all-purpose flour
½ teaspoon salt.
Directions
1. Preheat oven to 400 Fahrenheit.
2. Beat three eggs and add 1 ½ cups of milk.
Beat together. I just use a wire whisk.
3. Add 1 ½ cups flour, mix/beat it.
4. Add the 2 tablespoons of veggie oil and ½ teaspoon salt.
Beat to make sure everything is well mixed. This is a fairly runny/watery dough.
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5. Find your Yorkshire pudding pan. Don't have one? Neither do I. And I don't want any. I'm perfectly fine with my muffin tins! Put about ½ teaspoon of vegetable oil in each muffin tin. It's probably way more than what you use to bake with. That's ok. Don't use less!! I grab a sandwich bag, and use it to spread the oil all around each muffin cup.
6. Now, go do something else for about 15 minutes. For real! It allows your oven to preheat. And, it allows your ingredients to warm a bit. When they are really cold, the recipe doesn't always work. You can either wait or, preplan and have your milk and eggs sit out before you start using them.
7. Take your muffin tin (or popover pan) and put it into your preheated oven. Yes, empty, with only the oil in it. Leave it for about 5 minutes so the oil gets nice and hot.
8. Carefully open the oven, pull out the rack with the muffin tins on it and CAREFULLY pour your batter.
If you used a bowl to mix your dough, put some into a large measuring cup. You need to pour about ⅔ of a cup into each muffin well. I start at the back and work towards me. Be careful not to burn yourself and not to spill.
9. Close the oven door. Set the timer for about 24 minutes. DO NOT OPEN THE DOOR. You can turn on the light and look at them rise through the window. If you open the door while the Yorkshire puddings are rising, they may collapse. That's not fun!! I repeat, DO NOT OPEN THE DOOR!
10. At 24 minutes, open the door slowly and peek in. Are they nice and puffed up? A beautiful golden brown color? Pull the rack out and take a skewer (or another similar poking object) and quickly poke each one to release steam.
Put back into the oven and bake for another 2-3 minutes.
After those couple of minutes remove from the oven. Congratulations, you are done!! And they will be awesome for your special dinner. Make sure you have enough gravy!!
Below is a printable for you!
Yorkshire Pudding
Ingredients
- 3 tablespoon vegetable oil to grease pan
- 3 large eggs beaten
- 1 ½ cups milk
- 2 tablespoon vegetable oil
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat oven to 400 Fahrenheit.
- Beat three eggs and add 1 ½ cups of milk.
- Beat together. I just use a wire whisk.
- Add 1 ½ cups flour, mix/beat it.
- Add the 2 tablespoons of veggie oil and ½ teaspoon salt.
- Beat to make sure everything is well mixed. This is a fairly runny/watery dough.
- Find your Yorkshire pudding pan. Don't have one? Neither do I. And I don't want any. I'm perfectly fine with my muffin tins! Put about ½ teaspoon of vegetable oil in each muffin tin. It's probably way more than what you use to bake with. That's ok. Don't use less!! I grab a sandwich bag, and use it to spread the oil all around each muffin cup.
- Now, go do something else for about 15 minutes. For real! It allows your oven to preheat. And, it allows your ingredients to warm a bit. When they are really cold, the recipe doesn't always work. You can either wait or, preplan and have your milk and eggs sit out before you start using them.
- Take your muffin tin (or popover pan) and put it into your preheated oven. Yes, empty, with only the oil in it. Leave it for about 5 minutes so the oil gets nice and hot.
- 8. Carefully open the oven, pull out the rack with the muffin tins on it and CAREFULLY pour your batter.
- If you used a bowl to mix your dough, put some into a large measuring cup. You need to pour about ⅔ of a cup into each muffin well. I start at the back and work towards me. Be careful not to burn yourself and not to spill.
- Close the oven door. Set the timer for about 24 minutes. DO NOT OPEN THE DOOR. You can turn on the light and look at them rise through the window. If you open the door while the Yorkshire puddings are rising, they may collapse. That's not fun!! I repeat, DO NOT OPEN THE DOOR!
- At 24 minutes, open the door slowly and peek in. Are they nice and puffed up? A beautiful golden brown color? Pull the rack out and take a skewer (or another similar poking object) and quickly poke each one to release steam.
- Put back into the oven and bake for another 2-3 minutes.
Nutrition (I am not a nutritionist. These are estimates only)
Still looking for a Thanksgiving dessert? Here is my favorite fall pumpkin dessert. Paul's Pumpkin Squares. Makes a big batch and are very delicious! Cream cheese icing recipe is included.
heather wesley
thank you so much for that recipe, and the giveaway. I have tried yorkshire pudding a few times with different recipes that never turned out. I gave up years ago, but will definitely try again with yours! thanks!
Barrie
My great grandma made these every Easter! I haven't had them in ages but thanks to you, I now have a recipe again!
Anonymous
My mom made the best Yorkshire gravy. She taught me and my family loves it. Never tried it in cupcake pan but will now. Thanks so much
momcrieff
I would love to know how you make your gravy!! My husband loves true English recipes and they seem to be hard to find!! If you are willing to share, please e-mail me - susan@momcrieff.com
Anonymous
Yorkshire Pudding is made same way only baked in a 8"x8" pan. It does not puff quite as much. Cut into squares and serve with gravy or sauce. Softer and better to sop up gravy. I love your post!
C. Tenney
My ancestors all come from England and Wales so I am excited to attempt this Yorkshire Pudding. My ancestors actually come from Rowley, Yorkshire, England! Thanks for sharing! Cyndee Tenney
momcrieff
Hope you have had a chance to try the Yorkshire puddings! We've enjoyed them a few times this holiday season. I actually learned how to make them from my father-in-law who is British.
Stephanie Jackson
I have never made these before. I guess I was always intimidated because I thought mine wouldn't puff. I will have to give it try using this recipe/tutorial.
*Pinned to my Recipes To Try board.
Cheers,
Stephanie