Joyful Abode

Similar to popovers, Yorkshire pudding is actually a bread. It’s spongy, light, and fluffy… perfect for soaking up gravy. When made in muffin tins or a popover pan, it is a tall muffiny shape, usually with a dip in the center of the top, where the pudding refuses to rise (we like to pour gravy into the “hole”).

It’s usually served with roast beef, since it is generally made with the drippings from the roast. But with some bacon drippings or butter, you can recreate it any time you’d like.

I found a deliciously simple recipe for Yorkshire pudding last year, and made up a perfect batch quickly and with no ERRORs (sorry for last year’s dark picture) by combining the recipe with what I had already learned about Yorkie-making from my sweet mother-in-law.

Recently, I decided to treat my sweet husband to some (he loves it), but the oven in our new house has hot-spots, and I also suspect that it runs hotter overall than it says it does. So our first batch turned out a bit odd. He ate it anyway.

A few days later, at the last minute, I decided to have another go at it, so I adjusted the oven racks, and turned the temperature down a bit… it was a delicious dessert, served with a drizzle of honey.

So… make your own!

Easy Yorkshire Pudding (Yorkie) Recipe

You will need:

• 2 eggs
• 1 cup of milk
• 1 cup of all-purpose flour
• 1 teaspoon of salt
• 1 cup (roughly) of beef drippings. Substitute melted butter if you have no drippings

Preheat your oven to 450 degrees Fahrenheit.

Beat the eggs with a whisk. Then stir in the milk, flour, and salt. Cover the batter with a towel and let it rest for a while to become bubbly. A while can be 2 minutes or half an hour… whichever you have.

Put about a tablespoon of drippings or melted butter into the bottom of each muffin cup (I get 12 out of this recipe) and put just the drippings into the oven. Let the pan and drippings get hot (about 3-5 minutes).

Remove the pan, and quickly fill each muffin cup about halfway with the batter. Return the pan to the oven.

Bake for 15 minutes. Then, reduce the temperature to 350 degrees Fahrenheit and bake for an additional 10-15 minutes, until toasted and “set”. If you take it out too soon, it’ll still be good, but the inside might feel a bit moist and eggy.

Enjoy with your roast, smothered in gravy.
Or with a nice thick stew.
Or for breakfast (or dessert) with a drizzle of honey.