How to Make a Perfect Yorkshire Pudding

Okay.  First thing to know.  Yorkshire pudding is not popovers.  Neither is it properly made in muffin trays.  Yorkshire pudding is only Yorkshire pudding if it is made in the traditonal Yorkshire way.  My heritage is Yorkshire.  I know.  These ingredients are from a centuries old recipe.

1 cup white flour

1 cup milk

2 eggs

Salt to taste.

Oil.

At this point, the centuries old recipe is carried out in a modern kitchen.  (As if we have wood and coal stoves, or fireplace ovens, anymore.)

In blender, zap flour, milk, salt and egg.  Or whisk briskly in bowl.

Meanwhile, heat a goodly glob of oil on top of stove (and I do mean goodly) in a round baking tin or pie tin.

Pour batter into tin (should immediately start cooking).

Place tin on top rack of 450 degree oven for ten minutes.  (If the roast is still cooking, take it out for these ten minutes.)

Lower heat to 350 degrees.  (Replace roast in the oven.)  Cook an additonal 20 minutes. 

Your Yorkshire pud will be high and gorgeous.  The secret is the high heat, then the lower heat.  Bless me for sharing this with you.

Leave it in the oven til the roast, gravy and other hot dishes are on the table.  I like to serve the Yorks personally around the table.

DO NOT MAKE IT IN MUFFIN TINS.  DO NOT MAKE POPOVERS AND CALL THEM YORKSHIRE PUD.

True Yorkshire is make in a round baking vessel and cut in wedges!

Gawd, I love this stuff. With or without gravy.

Folklore stuff:  In poor times, the Yorkshire pudding was served before the meal, to fill people up before the pathetically small meat course was served.

 

 

 

 

 

 

 

 

 

 

NANSELTAR NANSELTAR
61-65, F
14 Responses Feb 28, 2009

Thanks for this. Actually, Yorkshire pud made with beef drippings tastes wonderful - it is the traditional way, after all! But the drippings are pure animal fat - alas, not good for anybody! Will try the Yorks with onion gravy.

Good beef or goose dripping is excellent for Yorkshires especially because it will heat up to a really high temperature without burning or turning dark. I usually heat mine in the top oven so the baking tin gets really hot too. I also like it on its own with onion gravy, David.

Thanks, Purfect. Actually, I always add a tablespoon of some kind of jam to my spaghetti suace, but I've never tried peanut butter! I'll let you know how it turns out!

You are very correct, I am sixty-six and have been cooking since I can remember. I actually have a very good but bazarre tip. If you add three tea-spoons of both strawberry jam and peanut butter to a typical spaghetti bolognase it actually (despite the fact that it sounds absolutely revolting) tastes absolutely yummy as it adds a kick and interesting texture to it. Tell me if you enjoy it as I also have few more recipes.

Butter is better than what my grandmother used - drippings! She collecting all the drippings from cooking in a can that she kept in the fridge. Too gross. Refined oil was not available until recently. I had to switch to oil for the health and safety of my children!

This is the same recipe I have down from my great grandmother who was from Leeds except that she substituted butter for the oil!!!!!

Your mum knew what she was doing. Sigh. Traditions to succumb to convenience, don't they. I find the little ones too crispy. <br />
I googled Yorkshire pud photo's so I could post one for Marji (it's in my Me Stuff album) and saw two pix of a very large round Yorkshire pudding on a platter with the roast and all the veges piled on top. Now THAT I've never seen before! Have you?

OK. Sounds good to me.

No, it's more like a big high pancake sort of thing. Like a fritter (not sweet) without the insides.

LadyJayne, somebody told me that the depraved practice of making mini Yorkshires in muffin pans has invaded even Yorkshire (the shire). Say it isn't so....

OMGoddess. My wife says she wishes you could visit as there is always room for a real Kitchen Witch. There is definitely not one in this house.<br />
We eat out a lot or take out. <br />
I would do the dishes if you cooked!...DD

I have a little coven of kitchen witches hanging around my kitchen, too! One of them is me. Oh, I do love cooking.

Bless you! You are now Blessed.<br />
I have added this page to my "favorites" and as soon as I get a bit of strength and can breath I will give it a try. I have a bunch (13) of little kitchen witches hanging about and I will call upon them to do whatever it is that they do to render aid. Blessed Be...DD

No. It is a savoury accompaniment to a meal. Not sweet at all (don't let "pudding" mislead you).