I think Yorkshire pudding sounds insanely romantic. It’s the food people eat in historical novels,;the food you must try if you ever manage to find yourself in the streets of England. And it’s a food I never imagined would show up regularly at our table.
Then again, I never knew how easy and wonderful it was.
Contrary to their misleading name, these puffy little beauties are more of a lightly fried but delicate roll or – dare I say it – homemade doughnut, than they are pudding. But they are amazing, and I am a convert in the fullest sense of the word.
Instead of being deep fried in inches of oil, they are baked in the oven in hot butter. This gives them a crispy, buttery outside, but the inside stays deliciously squishy and tasty like… really, I’m having difficulty describing them. If you have butter, eggs, milk, and flour, you should just make them and save yourself from living one more day without experiencing Yorkshire pudding.
Yorkshire Pudding
Makes 12
This recipe has been adapted from Aimee’s wonderful version found on Simple Bites. I followed her tips for perfect Yorkshire pudding, which included using room temperature ingredients and making sure the pan and butter were hot when I poured the batter into the muffin cups. The results were beautiful, even when I used a mixture of all-purpose and whole wheat flour.
INGREDIENTS:
- 7/8 cups flour (I use a mixture of all-purpose and whole wheat)
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 2-3 tablespoons butter, to grease
DIRECTIONS:
- Combine flour and salt in a medium-sized bowl
- Make a well in the center and pour in the water and milk
- Beat with a whisk, combining ingredients thoroughly
- Beat the eggs in a small bowl until they are frothy
- Pour eggs into batter and beat it thoroughly
- Cover bowl and refrigerate for 1 hour – overnight
- Generously butter a muffin tin and preheat the oven to 400 degrees Fahrenheit
- Remove batter from the fridge and beat it with a whisk again, beating until the surface is covered with small bubbles when you stop
- Meanwhile, put the muffin tin in the oven and allow the butter to heat up for 1-3 minutes, until fat is slightly brown and sizzling
- Remove pan from oven and quickly distribute batter evenly between 12 muffins cups
- Immediately place muffin tin in the preheated oven and bake for 18-20 minutes, or until golden brown and puffy. The tops should be nicely browned (Aimee suggests moving the muffin tin to the top shelf for several minutes if you need to get the tops to brown a little more)
- When Yorkshire pudding is done, use a fork to remove them from the the muffin tin
- Serve immediately
Yorkshire pudding is traditionally served as a side dish with roast beef and gravy. But since our family doesn’t often eat either one of those, we serve it with syrup or jam, and maybe strained yogurt cheese. So it can be a side dish, a breakfast, or a dessert. And it is amazing.
WHAT ABOUT YOU?
Do you make Yorkshire pudding? How do you like to serve it?
Cheers,
P.S. For more tasty treats, check out What’s On Your Plate? and Tasty Tuesday!
4 comments
1 ping
Anne @ Quick and Easy Cheap and Healthy
09/29/2011 at 5:43 AM (UTC -6)
The only time I ever had Yorkshire pudding was when I was in London a long time ago. (aka when I was single and had money, lol) We ate it in a pub with the traditional roast beef and gravy. For some reason, I’ve never even thought of making it myself! I’ll have to give this recipe a go.
mama
09/30/2011 at 7:22 AM (UTC -6)
On my way to the kitchen now! These look so good.
Anne Ollamha
10/02/2011 at 3:06 PM (UTC -6)
Mom used to make Yorkshire Pudding regularly while I was growing up. My absolute favorite way to have it to poke a hole into one and fill it with roast beef gravy.
They’re almost as delicious if you poke a hole it one and fill it with a drizzle of liquid honey or syrup.
Mary
10/03/2011 at 5:35 PM (UTC -6)
I’ve never had these before, Steph. You’ve made them sound absolutely delicious. I might need to try them sooner than later!
Honey Butter » The Cheapskate Cook
03/08/2012 at 10:17 PM (UTC -6)
[...] Yorkshire Pudding [...]