What Is Yorkshire Pudding
Yorkshire pudding is a popular British side dish where you bake the pudding with a batter of eggs, milk and flour. In Britain, Yorkshire pudding is served with roast beef, such as the picture below.
I decided to try this Yorkshire pudding recipe from New York Times. The puddings turned out to be absolutely delightful, fluffy, and I ate them plain even though I had no roast beef and gravy.
My Yorkshire pudding recipe is easy and fail-proof, producing light, airy, eggy and absolutely delicious puddings that you can pair with roast beef, sausage or gravy.
You can also fill the pudding with a variety of fillings such as beef stew or chili.
Yorkshire Pudding Vs. Popover
I am curious about the difference between Yorkshire pudding and popovers. After much research, I found out that both are very similar with a batter of eggs, milk and all-purpose flour.
In America, the version is called popover due to the fact that it literally “pops over” the individual mold after baking. Traditional Yorkshire puddings are baked in the same pan as roast beef, in the beef drippings.
A Perfect Side Dish
If you are tired of dinner rolls, try this recipe and change things up a bit.
They can replace your dinner rolls and you will be happy to eat them with your hands, if you like. The middle part of the pudding can be filled with food so you can be versatile when serving.
Frequently Asked Questions
Can I Freeze Yorkshire Pudding
Yes, you can. You can keep them in a zipped plastic bag. Thaw them at room temperature and reheat in the toaster oven or microwave before servings.
After freezing, the texture will not be as soft and fluffy.
How Many Calories?
This recipe serves 4 people and each serving is only 160 calories.
What Dishes to Serve with This Recipe?
Serve the puddings with roast beef, steak, gravy and roasted potatoes. For a wholesome and traditional English meal, I recommend the following recipes.
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- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 3/4 teaspoon kosher salt
- 1/4 cup melted unsalted butter
- Preheat oven to 400°F (207°C). In a medium bowl, whisk together eggs, milk, flour and salt. Do not over mix. Allow the batter to rest 30 minutes at room temperature.
- Add a teaspoon of melted butter to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return to the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.