Yes I said it “No you didn’t” Yep it is out there, the lie about how hard Yorkshire pudding is to make will end right now! When you think of Yorkshire pudding, if you were like me I thought it was a “pudding” by US standards. I had no idea that it was an eggy bready sop up your meat fat side dish! I learned my lesson when researching Yorkshire pudding today. When I think of the England based food I think of slaving over the oven/stove; of being a proficient cook and or devoted grandmother. I am very satisfied to see my first impression is incorrect. I shall pass this mysterious and rebelliously easy recipe onto you, so you too can wow your guests with this Fancy smancy “popover” But don’t tell them it is our little secret!
Yorkshire pudding, also known as batter pudding, and is a dish that originated in Yorkshire, England. It is made from batter and usually served with roast meat and gravy. (Wikipedia) The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
I did not have a meal planned tonight but wanted to try these and see how they are and how I may incorporate them into my meal planning. I wanted to make them with a bit more flavor than just what they were intended for, I don’t have a roast to accompany them today so I added some herbs and cooked them in beef broth and butter. This should (Fingers crossed) be like a little mini meal. As I sit here writing this the “pudding “is making the house smell very yummy and warm, I know warm is not a smell; it is a feeling, but I am using it like a warm heart; a warm comfy, down home smell!
This took MAYBE 7 minutes to put together 5 minutes on high and 20 minutes on a lower setting. When you think about what you are making that really is a no brainer on the easy part. Not to mention it is made with mostly what you have in the cupboard you can go look and make it this very moment if you take the shine to it.
You will need
To preheat the oven to 400
1 cup milk (believe it or not I found that rice milk will work for those with a diary intolerance)
1 cup all purpose flour
Stick of butter
Beef/chicken broth (I added this to the recipe)
Herbs (I used minced basil) (I added this to the recipe)
It will make 12 puffs, using a regular cupcake pan. In a bowl mix the eggs, flour milk and herbs, use salt and pepper should you want more flavors. Fill the muffin areas of the tins with a bit of beef broth and a ½ pat of butter. Throw them in the oven to get hot and melt the butter. You want the broth/ butter HOT!
Beat all the ingredients together and when you can put ¼ cup into each muffin tin.
Throw it back into the oven at 400 for 5 minutes. Reduce the heat to 325 for 20 minutes.
These will puff up then when removed fall down. Because I put other items in it I am not sure (they are still cooking) if they will cave so you can put gravy in the center. I am excited to see though! They smell so divine even if this does not work out I am sure they will melt in your mouth. I will be honest if they don’t though, that is part of the sharing my adventures in the kitchen.
OH MY GOSH!! The first batch was heaven for your mouth. AND I was right it tasted like a mini meal. Buttery beefy and eggy, what a wonderful bit of heaven. BUT they did not puff up and fall they kind of just “cooked” So I am trying it with less of the additions because I think I may have forgot to compensate for the additional liquid. I don’t want to have this NOT work, LOL but I can say this first batch was to die for. Not really a side dish but perhaps a quick lunch or dinner when you don’t have a ton of time to cook. My daughter said that it would taste great with a bit of bacon on top and cheese. (She is after my own heart you can never have enough cheese) So the first batch has been photographed and tested, and we are waiting for the second batch that seems to be doing the “puff” thing, but the first batch is dwindling fast, I really wanted to take a pic of both together I will have to slap some hands and tell them to wait!
Ok Batch #2 is puffing the crap out of those muffin tins! I think I just neglected to realize the liquid content from the beef and it made the first ones heavy BUT very very tasty! I think I will certainly make the first batch again. We will see how the second batch comes out and maybe use that for the side dish to my roast meals. Batch 2 was a success for the original recipe, they puffed then settled
I love trying new things with old recipes! Even if they don’t come out as well as expected, sometimes they come out better than expected. Actually who am I fooling they usually come out better!
Enjoy the recipe and the 2nd recipe was more true to form and would be great with a nice roast! Let me know what you think, either way this was wonderful both ways and very easy! I certainly will try this again!
- Gluten-free: Yorkshire Pudding (lilyreed.wordpress.com)
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- One Minute Yorkshire Pudding (ideasinfood.com)
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