Yorkshire Puddingis a perfect accompaniment to any Sunday dinner, or family meal. Next time you cook a prime rib or roast beef, be sure to whip up some of these gorgeous Mini Yorkshire Puddings as well.
I’m back again with a great recipe to go with the Prime Rib Roast I shared with you a couple of days ago. If you haven’t checked that out yet you should hop on over to grab the recipe. It’s a perfect roast for the holidays or any Sunday dinner. Yorkshire pudding is anEnglishside dish.The dish is sometimes served with beef andgravy or au jus,and it’s a staple of the traditional British Sunday roast beef dinner.
We’re really big on family traditions in our household. Sunday dinner has always been a big deal at the Beaulieu house. When the hooligans were little, we had a big dinner every Sunday night. It was just something we always did.
Sundays were Family Day and we took them seriously. We made sure we always spent the day together. Whether we went bike riding at Point Pelee, spent the day horseback riding, or went to see a movie, we always came home early to make an amazing meal.
Usually we made Roast Chicken or Roast Beef, with all the trimmings. I’ve always loved to cook, so making big meals for family was always a treat. I love being in the kitchen cooking up a storm. I’ve always found cooking very relaxing. So my time spent in the kitchen was like therapy. Some people buy shoes, I cook.
I grew up in a “meat and potatoes” type of family. To me it screams “comfort food!” The ideal dinner for me is Roast Beef, Mashed Potatoes, Fresh Corn on the Cob and Yorkshire Pudding. No dinner is complete without dessert, so if I had to pick one it would likely be cheesecake. Lots and lots of cheesecake!
My family goes crazy for roast beef, and they love Yorkshire Pudding too. I love making things my family adores. It puts a smile on my face to see them get excited about a great recipe. They fall in love with a recipe, and then they want to try making the recipe for themselves. Life comes full circle. Traditions get carried on.
To me that’s the beauty of cooking and baking. You get to spend time with family while making memories, which is really what life is all about. Big Sunday dinners with all the family gathered around the table, laughing and telling tall tales. That’s the perfect way to spend any Sunday, or any day at all, if you ask me.
makes the perfect accompaniment to a Sunday roast beef dinner or a special holiday meal.
Recipe Details
Prep Time: 5 minutes mins
Cook Time: 30 minutes mins
Total Time: 35 minutes mins
Course: Bread
Cuisine: English
Keyword: dinner rolls, popovers, rolls
Servings: 12 rolls (1 per serving)
Calories: 96kcal
Author: RecipeGirl.com (recipe adapted slightly from Nancy Fuller's Yorkshire Pudding Popovers)
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup all purpose flour
- salt and pepper, to taste
- ¼ cup reserved beef drippings from roast beef, or substitute butter for the drippings
- Optional: herbs such as thyme, parsley, rosemary, sage or chives
Instructions
Preheat the oven to 450 degrees F.
Once the oven has preheated, place a muffin tin in the oven. Allow it to heat up for about 10 minutes.
While the pan is heating up you can mix the dough. Crack the eggs into a medium sized bowl; beat them until they are foamy. Whisk in the milk until the ingredients are fully combined.
In a separate bowl, whisk together the flour, salt and pepper.
Add the dry mixture to the wet mixture, beatuntil smooth.
Remove the hot pan carefully from the oven. Now carefully pour the beef drippings evenly into each muffin cup. It will bubble up because the pan is hot. That's okay. Just be aware it's going to happen.
Now add a large spoonful of batter into each muffin cup, allowing the batter to come halfway up the cup. Place the muffin tin back in the oven and bake until the Yorkshire pudding is puffy and golden brown. It takes about 20 to 30 minutes, depending on how light or dark you prefer yours.
Serve immediately. I'm going to tell you a little secret, I grate just a wee bit of fresh nutmeg over mine. It's delightful!
Notes
- You can serve these as a side dish, or dessert. Lots of folks pour gravy over top of them. Personally I like eating mine like rolls with a pat of butter on top of them.
- You can also cook them in cast iron pans, either full size or mini.
Nutrition
Serving: 1serving, Calories: 96kcal, Carbohydrates: 9g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 44mg, Sodium: 147mg, Potassium: 54mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 196IU, Calcium: 32mg, Iron: 1mg
FAQs
Resting the batter overnight is key for developing better flavor. Forget about cold batter: letting it rest at room temperature helps it rise taller as it bakes. A combination of milk and water gives the Yorkshire puddings extra rise and crispness.
What ingredient makes Yorkshire pudding rise? ›
Use an egg white for extra height
Yorkshire puddings are made with a classic batter, but switching up your egg quantities can make a difference. Using one extra egg white could help make them extra tall.
What is Yorkshire pudding called in America? ›
History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.
Should you let Yorkshire pudding batter rest? ›
How do you make Yorkshire puddings rise higher? Let the batter sit. Make sure you rest your batter rest for at least an hour before you cook to ensure a good rise and deliciously light puddings.
Should Yorkshire pudding batter be thick or runny? ›
What consistency should Yorkshire pudding mix be? For perfect Yorkies, you need a consistency of heavy cream, so really quite runny but not milk-runny. To make sure you achieve this I suggest pouring half of the liquid in and then slowly adding more until you reach the consistency.
Does an extra egg help Yorkshire puddings rise? ›
If you want to go Instagram-ready with sky-high fluffy Yorkshires, add an extra egg white to your batter. They'll tower over the competition. With that in mind, always make sure your Yorkshire puddings have room to rise in the oven.
Can you put too much oil in Yorkshire pudding? ›
Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan.
What happens if you put too much flour in Yorkshire puddings? ›
If you use too much flour, the resulting pudding will be heavy and dense. Without enough egg, there will be insufficient air beaten in for a successful rise. Too much milk will make the batter too loose.
What is the best oil for Yorkshire puddings? ›
This needs to get to the exact temperature and be piping hot to ensure the maximum sizzle for the maximum rise in those puds! The oven temperature you'll need is around 220oC / 200oC Fan. What oil is best for Yorkshire puddings? We believe that a cold pressed Rapeseed Oil is the best oil for the job.
Is a popover the same as a Yorkshire pudding? ›
Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan. Yorkshire puddings are a delicious way to have a bread with your dinner with a minimal time investment.
Somewhere between a Yorkshire pudding and a souffle, German puffs are a rich and satisfying dish. This is a quick and easy historical recipe that makes a tasty breakfast or brunch dish.
Why do Brits call Yorkshire pudding? ›
It has been suggested the pudding was given the name “Yorkshire” due to the region's association with coal and the high temperatures this produced that helped to make crispy batter.
What is the secret to making Yorkshire pudding rise? ›
The secret to getting gloriously puffed-up Yorkshire puddings is to have the fat sizzling hot and don't open the oven door!
How do you keep the bottom of Yorkshire puddings from getting soggy? ›
Remember to (carefully) flip
Another top tip from Adam: to avoid soggy bottoms, try flipping your Yorkshire puddings two-or-three minutes before the end of cooking time. It will dry the bottoms out and ensure you get a nice, even crunch. But remember to flip them carefully, using a utensil; they'll be boiling hot!
Why do my Yorkshire puddings go flat when I take them out the oven? ›
The most common reason is that it isn't hot enough. Sometimes because the oven door is open too long or the pan or fat isn't hot enough before the batter is added.
What is the best oil or fat for Yorkshire puddings? ›
Cold batter and hot oil are the successful combination for a well risen and crisp pudding. Make sure your Rapeseed Oil is smoking hot before pouring your batter into the tin. It's the best oil for the job.
What causes Yorkshire puddings not to rise? ›
The fat isn't hot enough (it should be smoking hot). The oven isn't getting hot enough (needs to maintain a 220C/425F temperature). Your oven loses heat too quickly when you open the oven door and/or you leave the oven door open for too long whilst you're filling up the Yorkshire pudding tins with batter.
Is milk or water better for Yorkshire puddings? ›
Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it's the water that helps them crisp up.
How do you make Yorkshire pudding less dense? ›
The general rule of thumb is that substituting some, or even half of the milk in your recipe for water will make your puddings lighter and crispier, so try this modification if your puds are too dense or soft. The amount of eggs that you use matters, too – use an equal amount of flour, eggs and milk or water.
