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
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.
Why aren t my Yorkshire puddings fluffy? ›
One of the main reasons why Yorkshires don't rise is because the oil isn't hot enough, so make sure it's bubbling and sizzling as you pour your batter in. Make sure you aren't over-filling the tin – fill each hole about a third or halfway up, any more and they may collapse through the weight of batter.
Why do Yorkshire puddings go cakey? ›
It is almost always because the oil wasn't hot enough. Yorkshire Puddings rise because the water molecules in the milk turn to steam and as they rise, they force the batter upwards to make the puddings grow.
Is Yorkshire pudding mix better thick or thin? ›
The consistency of the batter shouldn't be too thin or too thick. The best way to know whether or not you have the perfect consistency is to dip a spoon into the batter and see if the batter creates a thin layer on the back of the spoon.
Why do Brits like Yorkshire pudding? ›
The puddings were originally served as a first course with gravy because meat was expensive, and the dough could better fill you up when smaller portions of meat were all that was on offer.
What is the Irish version of Yorkshire pudding? ›
Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.
Do more eggs make Yorkshire puddings rise? ›
Yorkshire puddings don't need baking powder or other raising agent, the secret to a good rise is plenty of eggs, hot fat and a hot oven.
Should you whisk Yorkshire pudding batter? ›
It is important to whisk the batter in order to avoid lumps and bubbles in the final result. You could even use a sieve to ensure the mixture is smooth.
How long should Yorkshire pudding batter rest? ›
Resting the batter really does result in better-risen Yorkshire puddings with an airier texture (rather than chewy). About an hour is sufficient to allow the starch molecules to swell, giving a thicker consistency, and for the gluten to relax.
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.
For Yorkshire puddings to soar, the temperature must too – so never open the oven door when they are cooking, to keep the oven as hot as possible. If opening the oven door is absolutely essential your Yorkshire puddings won't be ruined, but they just won't rise as much as they should.
Why do my Yorkshire puddings collapse when I take them out of the oven? ›
If it's as soon as you take it out, it's a problem with it being undercooked. If it takes a few minutes to deflate, it can be an issue with cooling them too quickly. You can get around this problem by taking a sharp knife or skewer and poking a couple of holes in the top of each one.
What is the secret to rising Yorkshire puddings? ›
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 cold or room temperature? ›
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 is similar to Yorkshire pudding? ›
Yorkshire puddings and popovers are a pair of side dishes that share many similarities. But for the discerning baker, there are some subtle differences between the two.
Do they have Yorkshire pudding in America? ›
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And it would appear it is just as popular over in the US, especially around Thanksgiving. But instead of proudly sporting God's own country in its name, the Yanks call them 'popovers' - getting its name from the “dramatic rise” caused by the steam.
Is Yorkshire pudding like American biscuits? ›
Yorkshire puddings are similar to Dutch baby pancakes, and to popovers, an American light roll made from an egg batter.
Are Yorkshire puddings and pancakes the same? ›
The only difference is the way you cook it. Yorkshire pudding batter is just pancake mix cooked in the oven. The consistency of Yorkshire pudding batter should be like a single cream and you should always leave the batter to sit for at least an hour before cooking. This will help them rise better.
