English Yorkshire Pudding is a baked pudding from flour and eggs that make a delicious filling side dish for a ton of amazing recipes. Serve it up savory with meat and potatoes or dress it down for a sweet dessert. See below my recipe suggestions to make Yorkshire Pudding be on your plate this year! Also, no worries, this recipe is easy peasy and requires very little effort for the reward.
Here in America, when we say “pudding” we automatically think of a kids chocolate pudding cup. But pudding doesn’t mean that in all parts of the world.
Pudding, or rather Yorkshire pudding, is called that because in generations past they served this light, breaded muffin (originating in Yorkshire) to fill you up when meat was rare. Yorkshire pudding is a puffy based breading that uses meat drippings rather than meat itself.
While its considered a British dish, there really are very few indicators of how it got started and is one of those dishes that always was.
Now if you have heard of Yorkshire pudding, you may be wondering what it tastes like! Yorkshire puddings (muffins in my opinion) are light yet oily (since it’s baked in oil) and the center is hollow. It takes maybe 10 minutes to put the ingredients together but has an hour resting period before you bake, so its not a dish you can just slap together 30 minutes before dinner.
That being said, its super easy to make so don’t get discouraged by the waiting period.
Yorkshire Pudding
In many Yorkshire pudding recipes you cook right in one pan.
The batter will puff up light as a feather and then collapse down when you pull it out, which makes that crinkly top you see in my images.
I find it easier to do a muffin tin and create a Yorkshire Pudding popover, which is also super easy to serve up since its a 1 for 1.
- 1-1/2 cups flour
- 1 teaspoon salt
- 3/4 cup milk, at room temperature
- 3 eggs, at room temperature
- 3/4 cup water
- 1/3 cup vegetable oil or beef drippings
Tip: If you want to make these out of turn and do not have meat drippings, simply use vegetable oil to finish it up. It’s just as good!
How to make Yorkshire Pudding Popovers
Mix flour and salt together in a bowl.
Add milk and mix together.
Now add eggs and beat well.
Add water and beat until frothy, about 2-3 minutes.
Let set room temp for an hour.
Preheat oven to 400 and add 1 teaspoon of oil to each cavity of a 12 cup muffin tin.
Add pan to preheated oven and heat for 15 minutes until oil is hot.
Add 4 tablespoons of batter to each muffin pan
and bake for 25 minutes until golden brown.
The best way I have found to measure batter, whether you are tlaking about muffins or cupcakes, is to use a tablespoon scoop
.
Remove your Yorkshire puddings from oven and serve.
Makes 15.
Serve your Yorkshire Pudding with
This recipe is super versatile and you can really change the flavor with little effort. If you are looking for savory, meats and veggies are very complimentary.
If you are looking to make more of a popover style dessert, adding jellies, jams, compotes or even cinnamon and sugar (provided you didn’t use any meat drippings in the recipe) are delicious. This really is a great Yorkshire pudding recipe for almost any direction!
- Pot Roast
- Shepard’s Pie
- Mashed Potatoes
- Eggs
- Fruit compote like Blueberries
- Cinnamon Sugar
Yorkshire Pudding for Holidays?
Yorkshire pudding is considered a side dish and is a great addition to a pot roast dinner.
That being said, even though its a bit controversial, I say you could easily add these to a Thanksgiving Turkey dinner vs a roast beef. It’s not every day that you cook large quantities of meat with your meals so eh on what is allowed and what isn’t when it comes to food.
Eat what you want.
Last but not least, as an American, I can only do so much. If you have suggestions on how to make this recipe really pop or feedback after you make it, your constructive help to improve my recipes is always welcome!
English Yorkshire Pudding Recipe
Ingredients
- 1-1/2 cups flour
- 1 teaspoon salt
- 3/4 cup milk - at room temperature
- 3 eggs - at room temperature
- 3/4 cup water
- 1/3 cup vegetable oil or beef dripping
Instructions
- Mix flour and salt together in a bowl. Add milk and mix together. Add eggs and beat well. Add water and beat until frothy, about 2-3 minutes. Let set for an hour.
- Preheat oven to 400 and add 1 teaspoon of oil to each cavity of a 12 cup muffin tin. Add pan to preheated oven and heat for 15 minutes until oil is hot. Add 4 tablespoons of batter to each muffin pan and bake for 25 minutes until golden brown.
- Remove from oven and serve.
Recipe Notes
Nutrition
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